Description
A creamy, hearty Italian bean soup with pasta that’s quick to prepare, using canned beans for convenience and flavor.
Ingredients
Scale
- 3 (14-ounce) cans cannellini beans (or other white beans)
- 3 cups chicken broth (or vegetable broth/water as needed)
- 3 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 2 cloves garlic (finely chopped or grated)
- ½ teaspoon crushed red pepper
- 1 (14-ounce) can whole or chopped tomatoes
- 1 whole bay leaf
- Kosher salt
- 1 cup dried short pasta
- â…“ cup grated Parmesan cheese (plus additional for serving)
- ¼ cup chopped parsley (basil or rosemary)
Instructions
- Drain 2 cans of beans into a strainer set over a bowl or measuring cup. Add enough broth or water to measure a total of 3 cups.
- In a food processor, pulse the remaining can of beans with can liquid until almost smooth. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and red pepper, cooking until softened, about 5 minutes.
- Add whole beans, broth mixture, tomatoes, bay leaf, and 1 ½ teaspoons salt. Bring to a simmer and cook for 15-20 minutes.
- While the soup simmers, cook the pasta in boiling salted water until al dente. Drain.
- Stir the pasta, reserved bean puree, cheese, and herbs into the soup until combined. Adjust thickness with more broth and season to taste.
- Serve in bowls with additional cheese if desired.
Notes
For a creamier texture, blend a spoonful of plain Greek yogurt into the soup just off heat. This soup pairs well with crusty bread or a simple green salad.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 10mg