Pasta and Beans Soup is a comforting dish that blends the hearty texture of beans with the satisfying bite of small pasta. This combination creates a flavorful, filling meal that can be enjoyed on a chilly evening or served as a nourishing lunch. With its simplicity and vibrant ingredients, this soup can warm your heart and soul, making it a staple in many kitchens.
Why We Love This Pasta and Beans Soup Recipe
This Pasta and Beans Soup recipe is easy to prepare and uses ingredients that you may already have in your pantry. It’s not only delightful to eat, but it also brings a sense of warmth and nostalgia. The richness of the broth, combined with the tenderness of the beans and the soft pasta, creates a dish that is both hearty and healthy. This recipe allows for creativity; you can tweak the seasonings and vegetables according to your preference. Plus, it is budget-friendly and can be made in bulk, perfect for meals throughout the week.
Ingredients about Pasta and Beans Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- Grated Parmesan cheese for serving
- Fresh parsley for garnish
How to Make Pasta and Beans Soup Directions
Start by heating the olive oil in a large pot over medium heat. This oil will serve as the base for your soup, helping to release the flavors of the vegetables. Next, you’ll want to add the chopped onion and minced garlic. Sauté these ingredients for about 5 minutes until they are soft and aromatic, filling your kitchen with their delightful fragrance. After the onions turn translucent, add the diced carrot and diced celery to the pot. Sauté for an additional 5 minutes, stirring frequently to ensure even cooking.
Once the vegetables are nicely softened, it’s time to incorporate the diced tomatoes and broth. Bring this mixture to a boil, adding a rich depth of flavor to your soup. As soon as you see bubbles forming, add the kidney beans and cannellini beans along with dried oregano, Italian seasoning, salt, and pepper. Give everything a good stir, allowing the seasonings to combine well with the mixture. Then, reduce the heat and let it simmer for about 15 minutes. This simmering time is crucial as it allows the flavors to meld together beautifully.
Following the simmering phase, it’s time to add the pasta. You can choose small pasta like ditalini or elbow to complement the beans. Stir in the pasta and cook for another 10 to 12 minutes or until the pasta is tender but still al dente. Keep an eye on the soup as the pasta can absorb some of the liquid. If you find the soup too thick, feel free to add a little more broth.
Once the pasta is cooked through, your hearty Pasta and Beans Soup is ready to be served. Ladle it into bowls, garnishing each with a generous sprinkle of grated Parmesan cheese and a few fresh parsley leaves on top. The cheese adds a savory finish, while the parsley provides a lovely pop of color.
How to Serve Pasta and Beans Soup
Serving your Pasta and Beans Soup can be as creative as you wish. Traditionally, it shines best when served piping hot, directly from the pot into shallow bowls. Pairing this dish with crusty bread or a side salad can enhance your meal experience. Consider offering some additional toppings on the side, such as extra grated Parmesan, crushed red pepper flakes for a spicy kick, or a drizzle of olive oil for added richness.
A great touch is allowing your guests to customize their bowls. If you’re serving a crowd, consider setting up a topping bar with different garnishes. A sprinkle of fresh basil or a touch of lemon zest can elevate the flavors even more. Additionally, this soup can be served as a starter before a larger meal or enjoyed as a satisfying main course.
Expert Tips: Pasta and Beans Soup
To elevate your Pasta and Beans Soup, consider these expert tips. First, always use high-quality broth; it can significantly impact the flavor of your soup. If you have homemade broth, that’s even better!
Experiment with your favorite herbs. While dried oregano and Italian seasoning are fantastic, fresh herbs can add a burst of flavor that complements your dish wonderfully. You might find that a handful of fresh spinach or kale stirred in during the last few minutes of cooking can add both color and nutrition.
Don’t hesitate to modify the recipe to fit seasonal ingredients or personal tastes. Adding seasonal vegetables like zucchini or bell peppers can enhance both flavor and nutrition. Just remember to adjust cooking times accordingly to keep everything tender.
Lastly, be mindful of the pasta. If you plan to store leftovers, consider cooking the pasta separately and adding it to each bowl before serving. This preventative measure helps prevent the pasta from becoming mushy when stored in the soup.
How to Store Pasta and Beans Soup
Storing your Pasta and Beans Soup is straightforward and ensures you can enjoy it later. Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 to 4 days. Label the container with the date to keep track of freshness.
If you’d like to keep it longer, consider freezing portions of the soup. Use freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. When stored properly, your soup can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm gently on the stove, adding a splash of broth as needed to restore its original consistency.
Variation of Pasta and Beans Soup
Executing variations of Pasta and Beans Soup can bring new excitement to this classic recipe. One popular approach is to alter the types of beans you use; for example, swapping out the cannellini for black beans not only adds a different flavor but can also give you a visually striking dish.
You can also experiment with vegetables. Adding kale or spinach in the last few minutes of cooking can introduce a boost of color and nutrition. Want to give the soup a little heat? Consider adding diced jalapeños or a pinch of red pepper flakes during sautéing.
For a different twist, you might consider blending part of the soup for a creamy texture. Using an immersion blender, blend just a portion of the soup after it has simmered, then stir it back in. This method maintains the heartiness of the beans and pasta while giving the soup a smooth, velvety base.
If you are adventurous, try adding some fresh herbs like basil or dill for a refreshing layer of flavor. Each variation allows you to tailor the dish to your liking while keeping the comforting essence of the original recipe intact.
FAQ
What is Pasta and Beans Soup?
Pasta and Beans Soup is a comforting dish made with pasta, kidney beans, cannellini beans, and a flavorful broth, often enhanced by vegetables, herbs, and spices.
Can I make Pasta and Beans Soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and you’ll create a delicious vegetarian version of this soup.
How long does it take to cook Pasta and Beans Soup?
From start to finish, you can expect to spend about 40 minutes to make this hearty soup, making it a great option for a weeknight dinner.
Can I freeze Pasta and Beans Soup?
Yes, you can freeze this soup for up to 3 months. Just ensure it’s stored in airtight containers.
What kind of pasta is best for Pasta and Beans Soup?
Small pasta shapes like ditalini or elbow work best as they blend well with the beans and broth, but feel free to use any pasta you enjoy.
Pasta and Beans Soup
Ingredients
Base ingredients
- 1 tablespoon olive oil For sautéing vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth Use high-quality broth for better flavor
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Final touches
- 1 cup small pasta (like ditalini or elbow) Adjust broth if soup thickens too much
- to taste Grated Parmesan cheese for serving Add for savory finish
- for garnish Fresh parsley Optional garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes until soft and aromatic.
- Add the diced carrot and celery to the pot. Sauté for an additional 5 minutes.
Cooking the soup
- Incorporate the diced tomatoes and broth. Bring to a boil.
- Once boiling, add the kidney beans, cannellini beans, oregano, Italian seasoning, salt, and pepper. Stir well.
- Reduce heat and let simmer for about 15 minutes.
- Add the pasta and cook for another 10-12 minutes until tender, monitoring the consistency.
Serving
- Serve the soup in bowls, garnished with grated Parmesan cheese and fresh parsley.
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