Hearty Italian White Bean Soup with Pasta

Why You’ll Love This Recipe

This soup is filling enough to serve as a main course while still being light and healthy. The combination of beans and pasta provides a great balance of protein and carbohydrates, and the herbs add authentic Italian flavor. It’s budget-friendly, easy to make in one pot, and perfect for meal prep since it reheats beautifully.

Ingredients

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

• Olive oil
• Onion, chopped
• Carrots, diced
• Celery, diced
• Garlic, minced
• Canned white beans (cannellini or great northern), drained and rinsed
• Small pasta (ditalini, elbow, or small shells)
• Vegetable or chicken broth
• Crushed tomatoes
• Fresh rosemary, chopped
• Fresh thyme or oregano
• Bay leaf
• Fresh spinach or kale, chopped
• Salt and black pepper
• Grated Parmesan cheese (for serving)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add beans, broth, crushed tomatoes, rosemary, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in pasta and cook until al dente, following package instructions.
5. Add spinach or kale and cook until wilted.
6. Remove bay leaf, taste for seasoning, and adjust as needed.
7. Serve hot, topped with grated Parmesan.

Servings and timing

Serves 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add cooked Italian sausage or pancetta for a meatier soup.
• Use zucchini or bell peppers for extra vegetables.
• Swap spinach for Swiss chard or escarole.
• For a creamier texture, mash a portion of the beans before adding pasta.
• Use gluten-free pasta to make the dish gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding extra broth if the pasta absorbs too much liquid. To freeze, omit the pasta, freeze the soup base for up to 3 months, and add freshly cooked pasta when reheating.

FAQs

Can I use dry beans instead of canned?

Yes, soak and cook them beforehand before adding to the soup.

What pasta shape works best?

Small pasta shapes like ditalini, elbows, or small shells work well.

Can I make this vegetarian?

Yes, simply use vegetable broth and skip any meat additions.

Can I use kale instead of spinach?

Yes, just allow a few extra minutes for kale to soften.

How do I keep pasta from getting mushy?

Cook pasta separately and add it to the soup just before serving.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours, adding pasta in the last 20–30 minutes.

Can I skip the tomatoes?

Yes, but the flavor will be less robust—replace with extra broth.

Is this soup freezer-friendly?

Yes, if you freeze without the pasta, then add fresh pasta upon reheating.

What herbs are best for this soup?

Rosemary, thyme, oregano, and parsley complement the flavors beautifully.

Can I make it spicy?

Yes, add red pepper flakes or diced chili peppers for heat.

Conclusion

Hearty Italian white bean soup with pasta is a flavorful, comforting recipe that’s simple to prepare yet deeply satisfying. Whether served with crusty bread or on its own, it delivers warmth, nourishment, and the taste of Italy in every bite. It’s the perfect one-pot meal for busy weeknights or lazy weekends alike.

Hearty Italian White Bean Soup with Pasta

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1. A rustic, nourishing soup made with tender pasta, creamy white beans, fresh vegetables, and fragrant Italian herbs—perfect for a comforting, protein-packed one-pot meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, chopped
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 2 cans (15 oz each) white beans, drained and rinsed
7. 1 cup small pasta (ditalini, elbows, or small shells)
8. 6 cups vegetable or chicken broth
9. 1 cup crushed tomatoes
10. 1 tsp fresh rosemary, chopped
11. 1 tsp fresh thyme or oregano
12. 1 bay leaf
13. 2 cups fresh spinach or kale, chopped
14. Salt and black pepper, to taste
15. Grated Parmesan cheese, for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5–6 minutes.

1. Stir in garlic and cook for 1 minute until fragrant.
2. Add white beans, broth, crushed tomatoes, rosemary, thyme, and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in pasta and cook until al dente according to package instructions.
4. Add spinach or kale and cook until wilted, 1–2 minutes.
5. Remove bay leaf, taste, and adjust seasoning as needed.
6. Serve hot, topped with grated Parmesan cheese.

Notes

1. For a creamier texture, mash a portion of the beans before adding pasta.
2. To freeze, omit the pasta and add it fresh when reheating.
3. Add cooked Italian sausage or pancetta for extra richness.
4. Use gluten-free pasta for a gluten-free version.
5. Replace spinach with Swiss chard or escarole for variety.

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 6g
• Sodium: 620mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 5mg