Italian Bean Soup
RECIPES

Italian Bean Soup

This hearty soup comes together in just 15 minutes in a single saucepan.

Ready IN
40 mins
Servings
2
Save
By Tribune News Service
Updated:
By Linda Gassenheimer Tribune News Service

Enjoy a little taste of Italy to warm up a chilly January evening. This hearty soup comes together in just 15 minutes in a single saucepan. I added orecchiette. These are small, concave, disk-shaped pasta that beautifully capture the rich flavors of the broth.

The result is a comforting, satisfying vegetarian dinner.

Helpful Hints

  • For quick preparation, buy diced fresh onion, carrot, and celery in the produce section of the market.
  • Any type of short cut pasta such as penne can be used instead of orecchiette.
  • Northern white beans can be used instead of cannellini beans.

Countdown

  • Assemble ingredients.
  • Start soup.
  • While soup simmers, boil pasta in a separate pot.
Shopping List

To buy: one bunch celery, 1 container peeled carrots, 1 container reduced sodium vegetable broth, 1 can reduced sodium cannellini beans, 1 can reduced sodium plum tomatoes, 1 container orecchiette pasta, and 1 small piece Parmesan cheese.

Staples: olive oil, onion, garlic, salt, and black peppercorns.

Italian Bean Soup
Tribune News Service
Time
40 mins
(Prep 15 minsCook 25 mins)
Servings
2
Ingredients
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves crushed garlic
  • 1 1/2 cups reduced sodium vegetable broth
  • 2 cups cannellini beans, rinsed and drained
  • 1 cup reduced sodium plum tomatoes, canned
  • salt
  • black pepper
  • 3/4 cup orecchiette pasta
  • 2 tablespoons grated Parmesan cheese
Instructions
STEP 1
Heat olive oil in a large saucepan over medium high heat. Add the onion, carrots, celery, and garlic. Sauté until vegetables are soft, about 5 minutes, stirring often. Add broth, beans, and tomatoes. Break up tomatoes with the edge of a spoon. Bring to a simmer, lower heat to medium and cover pan with a lid. Simmer 5 minutes.
STEP 2
While soup cooks, bring a large pot 3/4 full of water to a boil and add the pasta. Boil 8 minutes or according to package instructions. Drain.
STEP 3
When soup is ready, add the pasta and simmer 3 minutes. Ladle warm soup into 2 soup bowls. Add salt and pepper to taste. Stir to combine ingredients in bowl. Sprinkle Parmesan cheese on top.
Nutrition
Per serving: 574 calories (16 percent from fat), 10.1 g fat (2.2 g saturated, 3.8 g monounsaturated), 4 mg cholesterol, 28.4 g protein,97.4 g carbohydrates, 18.6 g fiber, 243 mg sodium.
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