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Pasta and Beans Soup

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A warm and hearty dish filled with tender pasta, protein-packed beans, and vibrant vegetables simmered in a rich broth, perfect for chilly evenings and busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 Tbsp olive oil For sautéing
  • 1.5 lbs ground beef (lean) Can substitute with ground turkey or plant-based alternative
  • 1.5 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)
  • 0.5 C water More if 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
  • Salt and black pepper to taste
For the Pasta and Beans
  • 1.5 C dry ditalini pasta Can substitute with any pasta shape
  • 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, heat 1 tablespoon of olive oil over medium-high heat.
  2. Crumble the ground beef into the pot, stirring until it’s cooked through. Drain any excess fat and set the beef aside.
  3. 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.
  4. Introduce the minced garlic into the pot and sauté for an additional minute until fragrant.
Cooking
  1. Pour in the chicken broth, tomato sauce, water, and fire-roasted diced tomatoes.
  2. Stir in the sugar, dried basil, oregano, thyme, and marjoram. Season with salt and pepper to taste.
  3. Add the cooked ground beef back to the pot and bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low and cover.
  5. Let the soup simmer, stirring occasionally, until the vegetables soften—about 15 to 20 minutes.
  6. While it simmers, prepare the ditalini pasta according to the package instructions, cooking until al dente.
  7. 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.
  8. Cook for an additional minute, then stir in fresh parsley for extra flavor.
  9. Serve the soup into individual bowls and top each with a generous sprinkle of Parmesan cheese.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 55gProtein: 28gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 12gSugar: 4g

Notes

For leftovers, let the soup cool before transferring to airtight containers. It can be safely stored in the fridge for up to 4 days or frozen for up to 3 months. To enhance flavors, consider browning the ground beef with spices like smoked paprika.
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