Active Time:15 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:25 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
How to Make White Bean Soup with Pasta
This hearty soup is the perfect winter meal! Here are tips on how to make it:
Use Frozen Mirepoix
Jacob Fox
Choose the White Beans
We use cannellini beans for this recipe, but you can use any type of white bean such as navy beans or Great Northern beans. Just make sure to use low-sodium canned white beans.
Cook the Pasta Separately
Cooking the pasta separately prevents it from overcooking and becoming soggy. If you’re making this soup in advance, storing the soup and pasta separately keeps the pasta al dente before reheating. You can refrigerate the soup and pasta in separate airtight containers for up to 3 days.
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1 ½cupsfrozen mirepoix (diced onion, celery and carrot)2clovesgarlic, minced1teaspoonItalian seasoning1teaspoonsalt¼teaspooncrushed red pepper¼teaspoonground pepper128-ounce canno-salt-added diced tomatoes2cupslow-sodium no-chicken brothorchicken broth115-ounce canlow-sodium cannellini beans, rinsed8ouncessmall whole-wheat pasta, such as elbows1 ½cupsfrozen cut-leaf spinach4tablespoonsgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1 ½cupsfrozen mirepoix (diced onion, celery and carrot)
2clovesgarlic, minced
1teaspoonItalian seasoning
1teaspoonsalt
¼teaspooncrushed red pepper
¼teaspoonground pepper
128-ounce canno-salt-added diced tomatoes
2cupslow-sodium no-chicken brothorchicken broth
115-ounce canlow-sodium cannellini beans, rinsed
8ouncessmall whole-wheat pasta, such as elbows
1 ½cupsfrozen cut-leaf spinach
4tablespoonsgrated Parmesan cheese
DirectionsPut a large saucepan of water on to boil.Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.Jacob FoxEquipmentLarge saucepan, large potOriginally appeared: EatingWell Magazine, December 2021; updated October 2022
Directions
Put a large saucepan of water on to boil.Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.Jacob FoxEquipmentLarge saucepan, large pot
Put a large saucepan of water on to boil.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.
Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.
Equipment
Large saucepan, large pot
Originally appeared: EatingWell Magazine, December 2021; updated October 2022
Rate ItPrint
Nutrition Facts(per serving)277Calories5gFat49gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
