Name: Italian Bean Soup with Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon crushed red pepper flakes (optional); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 (15 oz) can diced tomatoes; 4 cups low-sodium vegetable broth; 1 (15 oz) can cannellini beans, drained and rinsed; 1 (15 oz) can red kidney beans, drained and rinsed; 1 cup small pasta (like ditalini or elbow macaroni); 2 cups chopped fresh spinach; 2 tablespoons chopped fresh parsley (plus more for garnish); Freshly grated Parmesan cheese, for serving

Hey y’all! If you love heartwarming, comforting meals loaded with savory flavor, you’re in the right place. Italian Bean Soup with Pasta is a dinner winner—it’s rustic, easy to make, and oh-so-filling! Whether you’re cooking for a family weeknight or looking for a cozy meal to share with friends, this soup delivers with wholesome beans, perfectly tender pasta, and rich Italian flavors. Let’s get cooking!

Why You’ll Love This

Hearty and Satisfying: Packed with beans, vegetables, and pasta for a filling meal.
One-Pot Wonder: Makes cleanup a breeze with minimal dishes.
Customizable: Easily adjust veggies, beans, or pasta to fit your taste or pantry.
Ready in Under 1 Hour: Quick enough for busy weeknights.
Leftover Friendly: Flavors deepen and improve the next day!

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (15 oz) can diced tomatoes
4 cups low-sodium vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
1 cup small pasta (like ditalini or elbow macaroni)
2 cups chopped fresh spinach
2 tablespoons chopped fresh parsley (plus more for garnish)
Freshly grated Parmesan cheese, for serving

Directions

Step 1: Sauté Vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened (about 6-7 minutes).

Step 2: Build the Flavor

Stir in the garlic, oregano, basil, red pepper flakes (if using), salt, and black pepper. Sauté for 1 minute until fragrant.

Step 3: Add Broth and Beans

Pour in the diced tomatoes (with juices), vegetable broth, cannellini beans, and kidney beans. Stir well, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.

Step 4: Cook Pasta

Add the pasta directly to the pot. Increase the heat to medium and cook, uncovered, stirring occasionally, until the pasta is al dente (about 8-10 minutes).

Step 5: Finish with Greens

Stir in the chopped spinach and parsley. Simmer for 2-3 minutes until the spinach is wilted. Taste and adjust seasoning as needed.

Step 6: Serve

Ladle the soup into bowls, sprinkle with more parsley and freshly grated Parmesan cheese, and serve hot. Enjoy!

Notes

For an even richer flavor, add a parmesan rind to the soup as it simmers and remove before serving.
Swap fresh spinach for kale or Swiss chard for a hearty twist.
If you prefer a thicker soup, mash some of the beans in the pot before adding the pasta.

Variations

Gluten-Free: Use your favorite gluten-free small pasta.
Spicy: Double the red pepper flakes and add chopped spicy Italian sausage (browned separately).
Vegetable-Loaded: Add zucchini, bell pepper, or a handful of green beans with the other veggies.

Required Equipment

Large soup pot or Dutch oven
Wooden spoon
Chef’s knife and cutting board
Ladle and bowls for serving

Storage Instructions

Store cooled soup in an airtight container in the refrigerator for up to 4 days.
For best texture, cook the pasta separately if planning to freeze; the soup base (without pasta) can be frozen up to 2 months.
Reheat gently over low heat, adding a splash of water or broth if the soup thickens after refrigerating.

Suggested Pairings & Serving Recommendations

Enjoy with warm, crusty Italian bread or garlic toast.
Pair with a crisp green salad tossed with balsamic vinaigrette.
Top with extra Parmesan, a drizzle of olive oil, or a sprinkle of chili flakes for extra flavor.

Pro Tips

Chop veggies evenly for consistent texture and even cooking.
Don’t overcook the pasta—check it a minute or two before the package instructions suggest.
Let the soup rest off heat for 5 minutes before serving to meld flavors.

FAQ

Can I use dried beans? Yes, soak and cook the beans first, then substitute about 1.5 cups cooked beans per can.
Can I make this ahead of time? Absolutely! The flavors deepen with time. Add pasta when reheating for best texture.
What pasta is best for this soup? Ditalini, elbow, or small shells work great. Avoid large pasta shapes.

Italian Bean Soup with Pasta

Why You’ll Love This

Ingredients