Description
Hearty and flavorful Italian Bean Soup packed with vegetables, beans, pasta, and aromatic herbs. A comforting and customizable classic!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 8 cups vegetable broth (or chicken broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup ditalini pasta (or other small pasta shape)
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven over medium heat, add olive oil. Heat until shimmering. Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
- Add minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until garlic is fragrant.
- Build the Soup: Pour in vegetable broth and diced tomatoes (undrained). Stir to combine.
- Add cannellini beans and kidney beans, rinsed and drained. Stir to incorporate.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-30 minutes.
- Cook the Pasta: Add ditalini pasta. Stir to submerge.
- Simmer, uncovered, until pasta is cooked through (8-10 minutes).
- Stir in fresh parsley.
- Season with salt and pepper to taste.
- Serve: Ladle into bowls. Garnish with Parmesan cheese (optional). Serve with crusty bread (optional).
Notes
- Add Meat: For a heartier soup, add cooked Italian sausage, ground beef, or pancetta. Brown the meat in the pot before adding the vegetables.
- Use Different Beans: Feel free to substitute other types of beans, such as Great Northern beans, pinto beans, or chickpeas.
- Add Greens: Stir in chopped spinach, kale, or escarole during the last few minutes of cooking.
- Make it Vegetarian/Vegan: Ensure you are using vegetable broth. Omit the Parmesan cheese or use a vegan Parmesan alternative.
- Spice it Up: Add more red pepper flakes or a dash of hot sauce for a spicier soup.
- Thicken the Soup: For a thicker soup, mash some of the beans with a fork before adding them to the pot. You can also blend a small portion of the soup with an immersion blender.
- Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Sauté the vegetables as directed, then transfer them to the slow cooker along with the remaining ingredients (except the pasta and parsley). Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking. Stir in the parsley before serving.
- Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes