Bean And Pasta Soup Recipe

Soup is one of those dishes that feels like home-comforting, filling, and endlessly versatile. One of the most underrated, yet absolutely delicious, combinations you can make is a Bean and Pasta Soup. It’s hearty, packed with nutrients, and so satisfying that it can easily become a staple in your weekly meal rotation. Whether you’re warming up on a cold evening or looking for a one-pot wonder that feeds a crowd, this recipe hits all the right notes.

Beans and pasta, two of the most basic yet fulfilling pantry staples, come together in this soup in a beautiful way. The beans provide protein, fiber, and a creamy texture, while the pasta adds the perfect chewiness. When simmered in a savory broth, these ingredients become a flavorful, comforting dish that brings people together.

Let’s dive into how you can make this dish at home, plus a few twists and expert tips to elevate the recipe to new heights.

Making Bean and Pasta Soup is incredibly simple, and while the ingredients are humble, the flavor is anything but. Here’s the recipe broken down for you, step-by-step.

Ingredients Needed

To make this soup, you’ll need a few basic ingredients, most of which you probably already have in your kitchen. Here’s a comprehensive list:

Dried Or Canned Beans (1 ½ Cups)

You can use any variety of beans-cannellini, navy, great northern, or even kidney beans. If you use dried beans, make sure to soak them overnight or use the quick-soak method.
Pasta (1 Cup)

Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they absorb the soup’s flavors while providing a satisfying bite.
Olive Oil (2 Tablespoons)

For sautéing the vegetables and adding depth to the broth.
Carrot (1 Medium, Chopped)

Adds a hint of sweetness and vibrant color to the soup.
Celery (2 Stalks, Chopped)

For a slightly earthy flavor and a bit of crunch.
Yellow Onion (1 Medium, Chopped)

Brings sweetness and aromatic depth to the base of the soup.
Garlic (3 Cloves, Minced)

Adds bold, savory flavor that forms the backbone of the soup.
Vegetable Or Chicken Broth (6 Cups)

This is the liquid that the beans and pasta will cook in. You can use vegetable broth for a vegetarian version, or chicken broth for a richer taste.
Bay Leaves (2)

For a fragrant herbal note that infuses the broth.
Thyme (1 Teaspoon, Dried)

A classic herb that pairs perfectly with beans and pasta.
Salt And Pepper (to Taste)

For seasoning and bringing out the flavors.
Parmesan Cheese (optional, For Garnish)

A sprinkle of freshly grated Parmesan adds a savory finish.

Cooking Instructions

The beauty of this soup is in its simplicity. Here’s how you can bring it all together:

Prepare The Beans
- If you’re using dried beans, soak them overnight in plenty of water. Drain them before using. If you’re short on time, you can use the quick-soak method: bring beans to a boil in a pot of water, then turn off the heat and let them sit for an hour before draining.
- If you’re using canned beans, simply drain and rinse them.
Cook The Vegetables
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté until the vegetables soften, about 5-7 minutes.
- Add the garlic and cook for another 1-2 minutes, until fragrant.
Add The Beans And Broth
- Stir in the soaked (or canned) beans, followed by the broth, bay leaves, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the beans are tender and flavorful.
Cook The Pasta
- Add the pasta to the soup, and cook according to the package instructions (usually about 8-10 minutes). Stir occasionally to prevent the pasta from sticking to the bottom.
- Once the pasta is al dente, remove the bay leaves and check the seasoning. Add more salt and pepper if necessary.
Serve
- Ladle the soup into bowls and garnish with a sprinkle of Parmesan cheese if desired. Serve with a slice of crusty bread for the perfect soup experience.

Ingredient Insights

Understanding the role of each ingredient in this soup can help you appreciate the complexity of such a simple dish. Let’s break down why each element is important:

Beans: They’re the star of the show! Not only do they add protein and fiber, but they also contribute to the soup’s creamy texture. Beans are versatile and can take on the flavors of whatever seasonings you use, making them an excellent choice for soups and stews.
Pasta: The pasta adds that satisfying chewiness and bulk. Plus, pasta absorbs the broth, making each bite even more flavorful. The key is to use a smaller shape so that the pasta integrates seamlessly into the soup without overwhelming it.
Vegetables: Carrots, celery, and onions form the flavor foundation for the soup. They bring natural sweetness, earthiness, and depth. These vegetables are often referred to as the “holy trinity” in many cuisines, especially Italian, and are essential in building a savory base.
Broth: This is your liquid gold! It’s the canvas on which all the other ingredients paint their flavors. A well-seasoned broth is crucial for a satisfying soup. If you want a richer flavor, consider using homemade stock instead of store-bought.

Expert Tips

Beans: For extra creaminess, consider mashing some of the beans once they’re cooked. This will thicken the soup and make it even more hearty. Alternatively, you can blend a portion of the soup to create a smooth texture.
Pasta Cooking Tip: If you plan on storing leftovers, cook the pasta separately and add it to the soup just before serving. Pasta can absorb a lot of liquid and get mushy if it sits in the broth for too long. This also helps if you want to freeze the soup.
Herb Enhancement: If you have fresh herbs on hand, feel free to swap out dried thyme for fresh. You can also add a sprig of rosemary or parsley for a burst of freshness.
Flavor Boost: For an extra savory punch, stir in a couple of tablespoons of tomato paste while sautéing the vegetables. It will add depth and a slightly tangy note to the soup.

Recipe Variations

This Bean and Pasta Soup is highly adaptable! Here are a few ways you can make it your own:

Vegetarian/Vegan: Use vegetable broth and omit the Parmesan cheese for a vegan-friendly version. You can also add some leafy greens like spinach or kale for an added nutrient boost.
Spicy: Add a pinch of red pepper flakes or a chopped jalapeño when sautéing the vegetables to give the soup a subtle kick.
Italian-Inspired: For an Italian twist, add a can of crushed tomatoes and a dash of balsamic vinegar for a touch of acidity. You could also top the soup with fresh basil leaves and a drizzle of olive oil.
Meat Lovers: If you prefer a meaty version, you can add some cooked sausage or bacon. Simply brown the meat before adding the vegetables and proceed with the rest of the recipe.
Creamy Version: Add a splash of cream or coconut milk towards the end of cooking for a richer, creamier soup.

Final Words

This Bean and Pasta Soup is the epitome of comfort food-rich, filling, and full of flavor. With just a handful of ingredients and minimal prep, you can create a meal that’s sure to please the whole family. It’s perfect for meal prepping, freezing, and serving as a quick weeknight dinner or a cozy weekend lunch.

The best part? It’s incredibly forgiving. You can customize it based on what you have in your pantry or adjust it to your personal taste preferences. Whether you like it spicy, creamy, or loaded with vegetables, this soup can be whatever you want it to be.

Bean And Pasta Soup Recipe