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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.

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

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

Find it online: https://thefamilycooking.com/hearty-italian-white-bean-soup-with-pasta/