Hearty Italian White Bean Soup with Pasta

Why You’ll Love This Recipe

This soup is filling, flavorful, and made with pantry staples like canned beans, pasta, and tomatoes. It’s packed with plant-based protein and fiber, making it both hearty and nutritious. Whether you’re looking for a vegetarian main or a side to pair with crusty bread, this soup delivers comfort and authenticity in every spoonful. Plus, it’s budget-friendly and perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, diced
• Carrots, diced
• Celery, diced
• Garlic, minced
• Canned cannellini beans (or great northern beans), drained and rinsed
• Crushed tomatoes or diced tomatoes
• Vegetable broth or chicken broth
• Dried oregano
• Dried thyme
• Bay leaf (optional)
• Salt
• Black pepper
• Small pasta (like ditalini, elbows, or orzo)
• Fresh parsley or basil (for garnish)
• Grated Parmesan cheese (optional, for serving)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until vegetables are soft, about 5–7 minutes.
2. Add garlic and cook for 1 more minute, stirring constantly to avoid burning.
3. Stir in crushed tomatoes, beans, broth, oregano, thyme, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
5. Add pasta and cook until al dente, according to package directions (about 7–10 minutes).
6. If soup thickens too much, add a splash of broth or water to loosen.
7. Remove bay leaf, taste, and adjust seasoning as needed.
8. Ladle into bowls and garnish with chopped parsley or basil and grated Parmesan if desired. Serve hot.

Servings and timing

This recipe serves 4–6 and takes about 40 minutes total—10–15 minutes of prep and 25–30 minutes of cooking time.

Variations

• Add Greens: Stir in spinach, kale, or Swiss chard in the last few minutes of cooking.
• Meaty Version: Add cooked Italian sausage or pancetta for extra richness.
• Spicy Twist: Add red pepper flakes or a spoonful of Calabrian chili paste.
• Creamy Option: Blend a portion of the soup before adding pasta for a thicker, creamier texture.
• Gluten-Free: Use gluten-free pasta or skip the pasta entirely and serve with gluten-free bread.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some liquid, so add extra broth or water when reheating. Warm gently on the stovetop or in the microwave. This soup also freezes well—freeze without the pasta for best texture and add freshly cooked pasta when reheating.

FAQs

Can I use dry beans instead of canned?

Yes, but you’ll need to soak and cook them ahead of time. Canned beans are quicker and just as tasty.

What’s the best pasta for this soup?

Small shapes like ditalini, orzo, elbow macaroni, or small shells work best.

Can I make this soup ahead of time?

Yes. Make the soup and refrigerate it without the pasta. Add cooked pasta when reheating.

Is this soup vegetarian?

Yes, as long as you use vegetable broth and skip any meat or meat-based toppings.

Can I freeze this soup?

Yes, but for best results, freeze the soup without the pasta and add it after thawing.

How do I thicken the soup?

Mash some of the beans or blend a portion of the soup before adding the pasta.

What herbs go best in this soup?

Oregano, thyme, basil, rosemary, and bay leaf all complement the flavors beautifully.

Can I make it spicy?

Yes, add crushed red pepper flakes or a touch of hot sauce to taste.

What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad pairs perfectly.

How long does this soup last in the fridge?

It lasts up to 4 days. Reheat with a splash of broth to bring it back to life.

Conclusion

Hearty Italian White Bean Soup with Pasta is the perfect balance of comfort, nutrition, and Italian flavor. Whether you enjoy it on a chilly evening or make a big batch for the week, this easy, satisfying recipe is one you’ll want to come back to again and again. Serve it with fresh herbs and a sprinkle of Parmesan for the ultimate cozy meal.

Hearty Italian White Bean Soup with Pasta

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A comforting and nourishing Italian-inspired soup made with creamy white beans, small pasta, and aromatic herbs in a rich tomato broth. A perfect one-pot meal for cozy nights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) crushed or diced tomatoes
• 4 cups vegetable broth or chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup small pasta (ditalini, elbows, or orzo)
• 2 tbsp chopped fresh parsley or basil (for garnish)
• Grated Parmesan cheese (optional, for serving)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add garlic and cook for 1 more minute until fragrant.
3. Stir in tomatoes, beans, broth, oregano, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer uncovered for 20 minutes to allow flavors to develop.
5. Add pasta and cook until al dente, about 7–10 minutes.
6. If soup becomes too thick, add a splash of broth or water to loosen.
7. Remove bay leaf, adjust seasoning as needed.
8. Ladle soup into bowls and top with parsley or basil and grated Parmesan if desired. Serve hot.

Notes

• Add greens like spinach, kale, or Swiss chard in the last few minutes of cooking.
• For extra flavor, stir in cooked Italian sausage or pancetta.
• Blend part of the soup before adding pasta for a creamier texture.
• Use gluten-free pasta or omit pasta for a gluten-free version.
• Freeze the soup without pasta for best texture; add fresh pasta when reheating.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 330
• Sugar: 6g
• Sodium: 780mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 0mg