Are you craving a quick, hearty, and absolutely delicious meal that will transport you straight to the rustic kitchens of Italy? Look no further than this mouthwatering Pasta and Bean Soup! In just 30 minutes, you can create a soul-warming dish that combines the perfect blend of tender pasta, creamy cannellini beans, and aromatic vegetables. Whether you're looking for a quick weeknight dinner or a comforting meal to chase away the winter blues, this recipe is about to become your new favorite go-to comfort food.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup pasta
- 1 can (15 oz) cannellini beans, drained
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of pasta, 1 can (15 oz) of cannellini beans (drained), 4 cups of vegetable broth, 1 chopped onion, 2 minced garlic cloves, salt, pepper, and fresh parsley for garnish.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the 4 cups of vegetable broth and bring the mixture to a boil. This should take about 5 minutes.
- Once the broth is boiling, add the 1 cup of pasta to the pot. Stir well to ensure the pasta is evenly distributed in the broth.
- Reduce the heat to a simmer and cook the pasta according to the package instructions, usually around 8-10 minutes, or until the pasta is al dente.
- While the pasta is cooking, drain and rinse the cannellini beans. Once the pasta is cooked, add the beans to the pot and stir gently to combine.
- Season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 2-3 minutes to heat the beans through.
- Once everything is heated and well combined, remove the pot from heat. Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve hot and enjoy your delicious Pasta and Bean Soup!
Tips
- Choose the Right Pasta: Use a small pasta shape like ditalini, small shells, or orzo that will blend perfectly with the beans and broth.
- Don't Overcook the Pasta: Aim for al dente to prevent mushy texture. Remember, the pasta will continue to absorb liquid even after cooking.
- Enhance the Flavor: For an extra flavor boost, consider adding a Parmesan rind while simmering or a splash of white wine when sautéing the onions.
- Make It Your Own: Feel free to add some diced carrots or celery when sautéing the onions for additional nutrition and flavor.
- Storage Tip: This soup keeps well in the refrigerator for 3-4 days. The flavors actually improve overnight, making it a great make-ahead meal.
- Garnish Generously: Fresh parsley is great, but you can also top with grated Parmesan, a drizzle of good olive oil, or some red pepper flakes for extra kick.
- Vegetarian and Vegan Friendly: This recipe is naturally vegetarian and can be easily made vegan by ensuring your broth is plant-based.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
