Pasta and Beans Soup
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Pasta and beans soup is a delightful fusion of comfort and nutrition. Picture a warm, hearty bowl filled with tender pasta, protein-packed beans, and vibrant vegetables simmered in a rich broth. It’s the kind of dish that brings families together around the dinner table, especially on those chilly evenings when all you want is something cozy. This recipe not only satisfies your taste buds but also offers a hearty dose of nutrition, making it a go-to option for busy weeknights or casual gatherings.
Why You’ll Love This Dish
Choosing to make pasta and beans soup brings countless benefits to your kitchen. For starters, it’s incredibly budget-friendly; most ingredients are pantry staples! Additionally, this dish is a fantastic crowd-pleaser, perfect for family dinners, potlucks, or even meal prep for the week ahead. With a balance of protein, fiber, and vegetables, it’s a wholesome meal that’s as good for the body as it is for the soul.
“I never thought I could whip up something this hearty and delicious in under an hour! It became an instant family favorite.”
Preparing Pasta and Beans Soup!
Making this soup is a straightforward process that can be broken down into simple steps. First, you’ll start by sautéing the vegetables to build a flavorful base. Then, the ground beef adds richness and protein. Finally, you’ll combine it all with delicious pasta and beans for a filling meal. If you can follow along with the instructions below, you’ll be serving up a bowl of warmth in no time.
What You’ll Need
For this flavorful pasta and beans soup, gather the following ingredients:
- 1 Tbsp olive oil
- 1 1/2 lbs ground beef (lean)
- 1 1/2 C yellow onion (chopped)
- 2 medium carrots (diced)
- 3 stalks celery (diced)
- 3 TBSP garlic (minced)
- 3 cans tomato sauce (8 oz each)
- 2 cans chicken broth (14.5 oz each)
- 1/2 C water (more as desired)
- 1 can fire roasted diced tomatoes (15 oz)
- 2 tsp sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and black pepper to taste
- 1 1/2 C dry ditalini pasta
- 2 cans dark red kidney beans (15 oz, drained and rinsed)
- 2 cans great northern beans (15 oz, drained and rinsed)
- Shredded Parmesan cheese (enough for serving)
Feel free to adjust quantities or swap ingredients based on personal preferences; for instance, ground turkey can be used as a lighter meat option or canned beans can be substituted with any variety you prefer.
Step-by-Step Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat.
- Crumble the ground beef into the pot, stirring until it’s cooked through. Drain any excess fat and set the beef aside.
- In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onions, diced carrots, and celery, sautéing for about 6 minutes until tender.
- Introduce the minced garlic into the pot and sauté for an additional minute until fragrant.
- Pour in the chicken broth, tomato sauce, water, and fire-roasted diced tomatoes.
- Stir in the sugar, dried basil, oregano, thyme, and marjoram. Season with salt and pepper to taste.
- Add the cooked ground beef back to the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover.
- Let the soup simmer, stirring occasionally, until the vegetables soften—about 15 to 20 minutes.
- While it simmers, prepare the ditalini pasta according to the package instructions, cooking until al dente.
- Add both types of beans to the soup, followed by the cooked pasta. If the soup needs thinning, add a bit more broth or water.
- Cook for an additional minute, then stir in fresh parsley for extra flavor.
- Serve the soup into individual bowls and top each with a generous sprinkle of Parmesan cheese.
What to Serve It With
Pasta and beans soup shines on its own, but pairing it with a crusty bread or a fresh green salad elevates the meal even further. How about some garlic bread? It’s perfect for soaking up the delicious broth. You could also complement this dish with a side of roasted veggies or a simple caprese salad for a refreshing touch.
Storage and Reheating Tips
For any leftovers, let the soup cool before transferring it to airtight containers. It can be safely stored in the fridge for up to 4 days or frozen for up to 3 months. When reheating, simply warm it on the stovetop over low heat, adding a splash of broth or water if the soup has thickened.
Helpful Cooking Tips
To enhance the flavors of this soup, consider browning the ground beef with some spices like smoked paprika or red pepper flakes for added warmth. Cut your vegetables into uniform sizes to ensure even cooking. And don’t forget to taste and adjust seasonings as you go; every palate is different!
Creative Twists
Feel free to experiment with your pasta and beans soup! Add diced bell peppers for sweetness, or switch up the beans by using black beans for a different flavor. Want a vegetarian version? Simply omit the beef and increase the amount of beans or add lentils for a protein boost. You can also substitute the ditalini pasta with any shape you enjoy.
Your Questions Answered
What’s the prep time for this recipe?
Prep time typically takes about 15-20 minutes, with another 30 minutes for cooking.
Can I substitute the ground beef?
Absolutely! Ground turkey, chicken, or a plant-based beef alternative are excellent substitutes if you want a lighter option or a vegetarian meal.
How do I make this soup gluten-free?
You can easily make this soup gluten-free by swapping regular pasta for a gluten-free pasta alternative. Just check the label to ensure no other gluten-containing ingredients are used.
This hearty pasta and beans soup not only warms the heart but also satisfies the soul. With simple ingredients and straightforward steps, you can create a delicious meal that’s perfect for sharing. Happy cooking!
Pasta and Beans Soup
Ingredients
Method
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat.
- Crumble the ground beef into the pot, stirring until it’s cooked through. Drain any excess fat and set the beef aside.
- In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped onions, diced carrots, and celery, sautéing for about 6 minutes until tender.
- Introduce the minced garlic into the pot and sauté for an additional minute until fragrant.
- Pour in the chicken broth, tomato sauce, water, and fire-roasted diced tomatoes.
- Stir in the sugar, dried basil, oregano, thyme, and marjoram. Season with salt and pepper to taste.
- Add the cooked ground beef back to the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and cover.
- Let the soup simmer, stirring occasionally, until the vegetables soften—about 15 to 20 minutes.
- While it simmers, prepare the ditalini pasta according to the package instructions, cooking until al dente.
- Add both types of beans to the soup, followed by the cooked pasta. If the soup needs thinning, add a bit more broth or water.
- Cook for an additional minute, then stir in fresh parsley for extra flavor.
- Serve the soup into individual bowls and top each with a generous sprinkle of Parmesan cheese.
