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Hearty Bean & Pasta Soup with Tomatoes

    This bean-and-pasta soup is the ideal hearty, warming lunch: tender beans, properly al dente pasta, a rich tomato base, and fragrant herbs. It’s simple to make with pantry staples and keeps beautifully.

    Ingredients

    • Olive oil — 2 tbsp (30 ml)
    • Yellow onion — 1 medium
    • Carrot — 1 medium
    • Celery stalk — 1
    • Garlic — 3 cloves
    • Diced tomatoes — 1 (14-oz/400 g) can
    • Vegetable broth — 5 cups (1.2 l)
    • White beans (cannellini), drained and rinsed — 2 (15-oz/425 g) cans
    • Small pasta (ditalini, shells, elbows) — 7 oz (200 g)
    • Bay leaves — 2
    • Dried oregano — 1 tsp (1 g)
    • Sweet paprika — 1/2 tsp (~1 g)
    • Kosher salt — to taste (about 1 tsp/6 g)
    • Freshly ground black pepper — 1/4 tsp (1 g)
    • Fresh parsley — 1/2 cup chopped (15 g)
    • Fresh lemon juice — 1 tbsp (15 ml)
    • Parmesan, for serving — 1 oz (30 g), finely grated

    Step-by-step recipe

    1. Prep the vegetables: finely chop the onion and carrot, dice the celery, mince the garlic, and chop the parsley.
    2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; cook 5–7 minutes, stirring, until softened.
    3. Add the garlic, oregano, and paprika. Stir and cook for 30 seconds until fragrant.
    4. Pour in the tomatoes and vegetable broth; add the bay leaves. Bring to a boil, then reduce to a gentle simmer.
    5. Stir in the beans, season with salt and pepper, and simmer over low heat for 10 minutes.
    6. Add the pasta and cook until al dente (7–10 minutes; check the package), stirring occasionally so it doesn’t stick to the bottom.
    7. Remove the bay leaves, stir in the lemon juice, and adjust salt and pepper to taste.
    8. Take off the heat, fold in half the parsley, and let the soup rest for 5 minutes.
    9. Ladle into bowls, top with Parmesan and the remaining parsley. Serve hot.

    Serving & storage

    Serve with crusty bread or crisp toasts. Cool leftovers quickly and refrigerate for up to 3 days. Add a splash of broth or water when reheating — the pasta continues to absorb liquid.

    Nutritional value

    Calories 320 kcal
    Protein 15 g
    Fat 8 g
    Carbohydrates 50 g
    Fiber 12 g
    Sugar 7 g
    Sodium 780 mg

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    Tips & variations

    • Gluten-free: use gluten-free pasta, or cook rice or quinoa separately and add to the bowl.
    • Extra thick: mash a ladleful of beans right in the pot with an immersion blender or a potato masher for a creamy body.
    • From dried beans: soak 1 1/4 cups (9 oz/250 g) overnight, then simmer until tender, 60–90 minutes; replaces about 2 (14-oz) cans.
    • Heat: add a pinch of red pepper flakes or a chopped hot chile with the garlic.
    • Make-ahead: if cooking for the week, boil the pasta separately and combine when serving so it doesn’t swell.
    • Broth: vegetable broth keeps it vegetarian; chicken broth adds a richer, savory depth.

    Frequently asked questions

    • Can I swap canned beans for dried? Yes. Use about 1 1/4 cups (9 oz/250 g) dried beans, soak 8–12 hours, then cook until tender before adding to the soup.
    • How do I make it without tomatoes? Skip the canned tomatoes and add more broth plus 1–2 tbsp (15–30 ml) tomato paste for body; or go fully tomato-free and add a little extra lemon juice for brightness.
    • The pasta overcooks during storage. What can I do? Cook the pasta separately and store it apart from the soup. Combine portions when reheating.
    • Can I freeze it? Yes, but it’s best without pasta. Freeze the soup with beans and vegetables for 2–3 months, then cook fresh pasta when serving.
    • What can I use instead of parsley and Parmesan? Swap parsley for basil or dill, and use Pecorino Romano or a plant-based Parmesan alternative.