Prepare to delight in a comforting and wholesome experience with our White Bean Soup with Pasta recipe. This heartwarming dish intertwines the creamy texture of white beans with the savory allure of pasta in a harmonious medley of flavors. Laden with aromatic herbs, tender beans, and satisfying pasta, this soup creates a nourishing bowl perfect for chilly days or whenever a cozy, fulfilling meal is desired. Whether seeking a quick weeknight dinner or a satisfying lunch, this recipe offers a delightful blend of textures and tastes, promising a flavorsome experience that marries simplicity with delicious satisfaction.
White bean soup with pasta recipe
White bean soup with pasta is a comforting and hearty dish that combines the creaminess of white beans with the addition of pasta, creating a flavorful and satisfying meal. Typically, this soup is made by simmering white beans (such as cannellini or Great Northern beans) along with aromatic vegetables like onions, garlic, carrots, and celery in a flavorful broth. Pasta is then added to the simmering soup, providing an extra layer of texture and heartiness. The result is a rich and comforting soup with the creamy consistency of the beans complemented by the addition of pasta, creating a wholesome and fulfilling dish, often seasoned with herbs and spices for added flavor.
Ingredients
- 1 cup dry white beans (such as cannellini or Great Northern beans), soaked overnight or quick-soaked
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 6 cups (1.4 liters) vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup small pasta (like ditalini or small shells)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Rinse and drain the soaked white beans. If you haven't soaked them, quick-soak by bringing the beans to a boil in a pot of water, then allowing them to sit for an hour before draining.
- In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook until it becomes translucent, then add the minced garlic and cook for another minute.
- Stir in the diced carrots and celery, sautéing for a few minutes until they begin to soften.
- Add the soaked white beans, thyme, bay leaf, and the broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook for about 1 to 1.5 hours, or until the beans are tender.
- Remove the bay leaf. Using an immersion blender, blend a portion of the soup to create a creamy base (optional, depending on desired consistency).
- Add the pasta to the soup and simmer for an additional 10-15 minutes until the pasta is cooked al dente.
- Season the soup with salt and pepper to taste.
- Serve the white bean soup with pasta hot, garnished with chopped fresh parsley if desired.
Video
Notes
An important consideration when preparing White Bean Soup with Pasta is to manage the pasta cooking time carefully. Please make sure the pasta is added during the later stage of the soup's cooking process, as overcooking can lead to the pasta becoming too soft or mushy. It's recommended to cook the pasta in the soup for the required time indicated on the pasta package or slightly less, as it will continue to cook slightly even after the soup is removed from the heat. This careful timing will help maintain the ideal texture of the pasta, ensuring it remains pleasantly firm and not overly softened within the soup.
Nutrition
Serving: 70g
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