Hearty Bean and Pasta Soup
Brimming with beans, pasta, and veggies, this soup is a meal-in-a-bowl. Whip it up on a Sunday with all of your leftover vegetables and pasta from the week and you will have a warming and hearty weeknight dinner all ready and waiting for you!
Don’t forget the crusty loaf to sop up the bits.
Servings
Serves 2 to 4
Hearty Bean & Pasta Soup Recipe:
You’ll Need
- 2 tbsp olive oil
- 1 onion or shallot, finely chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, diced
- 1 Yukon Gold potato, peeled and diced
- 1 small sweet potato, peeled and diced
- 1/2 tsp each sea salt and freshly ground black pepper
- 1 tsp dried thyme leaves
- Pinch red pepper flakes
- 4 to 6 cups chicken stock
- 1 can good quality chopped plum tomatoes
- 1 can red kidney beans, drained and rinsed
- 1 cup small tube pasta
- 1/4 cup freshly chopped parsley
- 1 cup freshly grated Parmesan cheese
Prep and Cook
- Heat olive oil in a large saucepan
Add onion and cook over medium heat until soft, about 5 to 7 minutes
Add carrots, celery, potatoes, sweet potatoes, thyme, salt, pepper, and red chill flakes
Cook, stirring occasionally, until vegetables begin to soften, about 6 to 8 minutes - Add stock and tomatoes, increase heat to medium-high, and bring to a boil
Reduce heat to medium-low and simmer for about 10 to 15 minutes - Stir in beans and pasta and continue to simmer for 12 to 15 minutes, until all veggies are tender and pasta is al dente
- Stir in chopped parsley and ladle soup into bowls
Serve with lots of freshly grated Parmesan and crusty bread
