Italian pasta and beans soup combines small pasta and white beans with onion, carrot, celery, and garlic in vegetable broth. Dried oregano seasons the base, and fresh parsley finishes each bowl. The pasta cooks directly in the soup, keeping the method to one pot.
Using canned beans avoids a separate soaking and cooking stage. Let the vegetables become tender before adding the pasta, then stir occasionally as it cooks. Serve promptly: pasta continues absorbing broth as it stands, making the soup thicker. This simple combination works well for lunch or dinner with bread alongside.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Italian Pasta and Beans Soup
A one-pot Italian pasta and white bean soup with carrot, celery, onion, garlic, and oregano, simmered in vegetable broth and finished with fresh parsley.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery.
- Cook until vegetables soften.
- Add the garlic and oregano and stir until fragrant, without letting the garlic brown. Pour in the vegetable broth and add the drained white beans. Bring to a gentle simmer.
- Check that the carrot and celery are tender before adding the dry pasta. Simmer according to the pasta package’s cooking time, stirring occasionally, until the pasta is tender. Taste and season with salt and black pepper.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
• Use small pasta shapes that fit comfortably on a spoon. Follow the cooking time for the shape you choose.
• Add the pasta only once the carrot and celery are tender, so the pasta does not overcook while the vegetables finish.
• Stir occasionally after adding pasta to prevent it from sticking to the bottom of the pot.
• Use cooked white beans. Canned beans should be drained before adding; dried beans need separate preparation.
• Serve promptly because the pasta continues absorbing broth as the soup stands.
• Taste before adding salt, especially when using regular salted vegetable broth.