White Bean & Pasta Soup is a rustic Italian-inspired dish that highlights the heartiness of beans, pasta, and fresh vegetables. This comforting soup traces its roots to cucina povera, or “peasant cooking,” where wholesome, affordable ingredients were transformed into nourishing meals. The beans are slowly simmered with garlic, sage, and olive oil, creating a flavorful broth. Vegetables and pasta are then added for body and richness, making the dish both hearty and filling. Served hot, it’s a versatile meal that can stand alone as a main course or be paired with crusty bread for a simple yet satisfying dinner. This soup exemplifies comfort food at its finest, nutritious, warming, and budget-friendly.
Ingredients
- ½ lb dried white kidney beans (cannellini)
- water ( for soaking and cooking)
- 2 tbsp olive oil
- 1 head garlic (unpeeled, top ½ cut off)
- 1 sprig fresh sage
- ¼ tsp black peppercorns (whole)
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup onion (chopped)
- ⅓ cup carrot (chopped)
- ⅓ cup celery (chopped)
- 1¾ cups water (or more )
- 1 tomatoes (small, chopped)
- ⅓ lb small pasta (e.g., ditalini or elbow)
- salt (to taste)
- pepper (to taste)
Instructions
Step 1: Soak Beans
- Place beans in a large bowl, cover with cold water, and soak overnight. Drain before cooking.
Step 2: Simmer Beans
- Place beans in a large pot with 2 tbsp olive oil, garlic head, sage, peppercorns, and 6 cups water.
- Bring to simmer, reduce heat, and cook for 1½ hours until tender, stirring occasionally. Add more water if needed to keep beans covered.
- Cool beans in liquid for 1 hour and discard seasonings.
Step 3: Prepare Vegetable Base
- Heat 2 tbsp olive oil in a skillet. Add onion, carrot, and celery. Cook until softened, about 12 minutes.
Step 4: Combine Beans and Vegetables
- To the sautéed vegetables add 1¼ cup of water, tomatoes and beans with ½ cup cooking liquid.
Step 5: Simmer Soup
- Continue simmering about 25 minutes to blend flavors.
Step 6: Cook Pasta
- Stir in pasta. Bring to a boil and cook until pasta is tender, about 10 minutes. Add up to ¼ cup more water if soup becomes too thick.
Step 7: Finish and Serve
- Season with additional salt and pepper to taste. Serve hot with crusty bread.
Tips
- Use cannellini beans for the most traditional Italian flavor.
- Substitute small shells or ditalini for the pasta shape.
- Add a parmesan rind while simmering for deeper savory flavor (omit for vegan).
- Stir in chopped kale or spinach during the last 5 to 10 minutes.
- For thicker soup, mash a portion of the beans before adding pasta.
- To make gluten-free, substitute gluten-free pasta.
- For heat, add a pinch of crushed red pepper flakes.
- Drizzle with extra-virgin olive oil before serving for richness.
- Add fresh herbs like rosemary or thyme along with the sage.
- This soup freezes well without the pasta, add fresh cooked pasta when reheating.
Nutrition
Calories: 290kcalCarbohydrates: 48gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4gSodium: 520mgPotassium: 660mgFiber: 11gSugar: 6gVitamin A: 2100IUVitamin C: 18mgCalcium: 90mgIron: 4.2mg
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