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Pasta and Bean Soup

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A comforting and hearty soup made with tender pasta, rich beans, and a flavorful broth, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp olive oil
  • 1.5 lbs lean ground beef Can substitute with lean turkey.
  • 1.5 C yellow onion (chopped)
  • 2 medium carrots (diced, about 1 cup)
  • 3 stalks celery (diced, about 1 cup)
  • 3 Tbsp garlic (minced)
  • 3 cans tomato sauce (8 oz each)
  • 2 cans chicken broth (14.5 oz each)
  • 0.5 C water More as needed.
  • 1 can fire-roasted diced tomatoes (15 oz)
  • 2 tsp sugar
  • 1.5 tsp dried basil
  • 1 tsp dried oregano
  • 0.75 tsp dried thyme
  • 0.5 tsp dried marjoram
  • to taste Salt
  • to taste black pepper
  • 1.5 C dry ditalini pasta Can use gluten-free pasta as an alternative.
  • 2 cans dark red kidney beans (15 oz, drained and rinsed)
  • 2 cans great northern beans (15 oz, drained and rinsed)
  • Shredded Parmesan cheese (for serving)

Method
 

Preparation
  1. In a large pot over medium-high heat, add 1 tablespoon of olive oil.
  2. Crumble the ground beef into the pot and cook until browned through; drain and set aside.
  3. In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onions, diced carrots, and celery, and sauté until they start to soften (about 6 minutes).
  4. Stir in the minced garlic and cook for another minute.
Cooking
  1. Pour in the chicken broth, tomato sauce, and water, along with the fire-roasted tomatoes.
  2. Add the sugar, basil, oregano, thyme, and marjoram. Stir well to combine.
  3. Return the beef to the pot and season with salt and pepper. Bring everything to a boil, then reduce the heat to medium-low and cover with the lid.
  4. Allow the mixture to simmer for about 15-20 minutes until the veggies are tender, stirring occasionally.
  5. While the soup simmers, cook the ditalini pasta according to the package instructions until al dente.
  6. Add both types of beans into the soup, followed by the cooked pasta. If the soup is too thick, thin it with a bit more broth or water.
  7. Simmer for an additional minute, then stir in some fresh parsley.
  8. Serve into individual bowls and top each with shredded Parmesan cheese. Enjoy warm!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 8gSugar: 5g

Notes

If you have leftovers, store them in airtight containers for 3-4 days in the fridge or freeze for up to 3 months. When reheating, do so on the stovetop over medium heat, adding broth or water if needed.
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