Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth (or chicken broth for added flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup uncooked small pasta (rotini, ditalini, or elbow macaroni)
- 2 cups fresh spinach or kale, chopped
For Garnish:
- Fresh basil leaves
- Grated Parmesan cheese
- Cracked black pepper
- Drizzle of olive oil
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add diced onions, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Simmer the Soup
- Pour in the diced tomatoes (with juices), white beans, and vegetable broth.
- Stir in the oregano, basil, salt, black pepper, and red pepper flakes.
- Bring to a gentle simmer, cover, and cook for 15-20 minutes to let the flavors meld.
Step 3: Cook the Pasta
- Add the uncooked pasta directly into the soup and cook for 8-10 minutes, until tender.
- Stir in the fresh spinach or kale and cook for another 2 minutes until wilted.
Step 4: Serve and Enjoy
- Ladle the soup into bowls.
- Garnish with fresh basil, grated Parmesan, and a drizzle of olive oil.
- Serve warm with crusty bread on the side.
Notes
Tips for the Best Italian White Bean Soup
- Use Fresh Herbs – Fresh basil and parsley elevate the flavor.
- Cook Pasta Separately for Meal Prep – If storing leftovers, cook pasta separately and add it when reheating to avoid mushiness.
- Add More Protein – Toss in cooked Italian sausage or shredded chicken for extra protein.
- Make It Creamy – Blend half the soup for a creamier consistency.