This Italian Bean and Pasta Soup is a rustic, hearty dish that brings together the best of Italian home cooking. It’s a complete meal in a bowl, with layers of flavor from aromatic vegetables, creamy beans, and tender pasta. The aroma that fills your kitchen while it simmers is absolutely irresistible.
Love Italian Bean and Pasta Soup? So do we! If you're into Soup Recipes or curious about Breakfast & Brunch, you'll find plenty of inspiration below.
Why You’ll Love This Italian Bean and Pasta Soup
- Versatile & forgiving: Swap beans, pasta, or greens based on what you have.
- Comforting texture: Creamy beans, al dente pasta, and rich broth in every spoonful.
- Fantastic leftovers: Flavors deepen overnight for even better lunches.
- Nourishing & light: Packed with plant-based protein and fiber.
Ingredients & Tools
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 (14.5 oz / 400 g) can diced tomatoes
- 8 cups vegetable broth
- 2 (15 oz / 425 g) cans cannellini beans, rinsed and drained
- 1 cup ditalini or other small pasta
- 2 cups chopped kale or spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
- Parmesan cheese for serving (optional)
Tools: Large soup pot or Dutch oven, wooden spoon, measuring cups and spoons, chef’s knife, cutting board
Notes: Don’t stress if you’re missing an ingredient — this soup is very adaptable. The key is building flavor with your aromatics (onion, carrot, celery) and using good-quality broth since it forms the base of your soup.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 7 g |
| Carbs: | 52 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the soffritto. Sautéing the onion, carrot, and celery until they’re soft and sweet is the flavor foundation of this soup — it’s worth the extra few minutes.
- Choose your beans wisely. Cannellini beans are classic here for their creamy texture, but borlotti or great northern beans work beautifully too. If using dried beans, cook them separately first.
- Small pasta is your friend. Ditalini, small shells, or orzo work best because they cook quickly and fit perfectly on your spoon. Larger shapes can be used but may alter the broth-to-pasta ratio.
- Greens add color and nutrition. Kale holds up well, but spinach wilts quickly — add it at the very end. If you’re not a fan of greens, chopped zucchini works wonderfully too.
How to Make Italian Bean and Pasta Soup
Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (this trio is called soffritto in Italian cooking). Sauté for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice the most wonderful aroma starting to develop — that’s the flavor base coming together.
Step 2: Add the minced garlic and cook for another minute until fragrant. Then stir in the tomato paste, dried oregano, and thyme. Cook for about 2 minutes, stirring constantly — this helps deepen the flavor of the tomato paste and herbs. The mixture should darken slightly and smell incredibly savory.
Step 3: Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot — that’s where a lot of flavor hides! Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.
Step 4: Add the rinsed cannellini beans to the pot. Let the soup simmer uncovered for about 15 minutes to allow the flavors to meld together. You’ll notice the broth will start to thicken slightly from the starches released by the beans and vegetables.
Step 5: Stir in the pasta and cook according to package directions, usually about 8–10 minutes. The pasta should be al dente — tender but still with a slight bite. Keep the soup at a steady simmer rather than a rolling boil to prevent the pasta from becoming mushy.
Step 6: When the pasta is nearly done, stir in the chopped kale or spinach. If using kale, cook for 2–3 minutes until wilted. If using spinach, it only needs about 1 minute. Season generously with salt and black pepper to taste — remember, the beans and broth may already contain some salt, so taste as you go.
Step 7: Remove the pot from heat and let the soup rest for 5 minutes before serving. This allows the flavors to settle and the pasta to absorb a bit more broth. Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with grated Parmesan cheese on the side for those who want it.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days. Pasta will soften over time.
- Freezer: Freeze soup base (without pasta) for up to 3 months. Add fresh pasta when reheating.
- Reviving: Thin with broth or water when reheating. Adjust seasoning to taste.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic bread — Perfect for dipping into the flavorful broth and catching every last bit of soup.
- Simple green salad with lemon vinaigrette — The bright, acidic dressing cuts through the richness of the soup beautifully.
- Grilled vegetables — Some zucchini or eggplant on the side adds another texture and makes the meal more substantial.
Drinks
- Medium-bodied red wine like Chianti — The acidity and fruit notes complement the tomatoes and herbs in the soup.
- Sparkling water with lemon — The bubbles cleanse the palate between bites, especially if you’re enjoying the soup on a warmer day.
- Herbal tea like chamomile or mint — A warm cup after the meal feels cozy and aids digestion.
Something Sweet
- Tiramisu — The coffee and cocoa flavors provide a lovely contrast to the savory soup.
- Lemon sorbet — Light and refreshing, it cleanses the palate without feeling too heavy.
- Biscotti for dipping — Crunchy almond cookies that you can enjoy with coffee or tea after the meal.
Top Mistakes to Avoid
- Overcooking the pasta in the soup. The pasta will continue to absorb liquid and soften as the soup sits, so it’s better to slightly undercook it if you plan on having leftovers.
- Not seasoning in layers. Season your soffritto, then again after adding the broth, and finally at the end — this builds depth of flavor rather than just salting at the finish.
- Using the wrong pasta shape. Large pasta like fettuccine or lasagna noodles will overwhelm the soup and make it difficult to eat. Stick with small shapes that work well in broth.
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Italian Bean And Pasta Soup
Make this classic Italian Bean and Pasta Soup for a quick, healthy, and comforting meal. Ready in under an hour! Get the easy recipe here.
Ingredients
For the Ingredients
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2 tbsp extra virgin olive oil
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1 large yellow onion (finely chopped)
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2 medium carrots (peeled and diced)
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2 stalks celery (diced)
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4 cloves garlic (minced)
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1 tbsp tomato paste
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1 tsp dried oregano
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½ tsp dried thyme
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1 can diced tomatoes (14.5 oz / 400 g)
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8 cups vegetable broth
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2 cans cannellini beans (15 oz / 425 g each, rinsed and drained)
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1 cup ditalini or other small pasta
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2 cups chopped kale or spinach
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Salt and black pepper (to taste)
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Fresh parsley (for garnish)
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Parmesan cheese (for serving (optional))
Instructions
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Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (this trio is called soffritto in Italian cooking). Sauté for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice the most wonderful aroma starting to develop — that’s the flavor base coming together.01
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Add the minced garlic and cook for another minute until fragrant. Then stir in the tomato paste, dried oregano, and thyme. Cook for about 2 minutes, stirring constantly — this helps deepen the flavor of the tomato paste and herbs. The mixture should darken slightly and smell incredibly savory.02
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Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot — that’s where a lot of flavor hides! Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.03
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Add the rinsed cannellini beans to the pot. Let the soup simmer uncovered for about 15 minutes to allow the flavors to meld together. You’ll notice the broth will start to thicken slightly from the starches released by the beans and vegetables.04
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Stir in the pasta and cook according to package directions, usually about 8–10 minutes. The pasta should be al dente — tender but still with a slight bite. Keep the soup at a steady simmer rather than a rolling boil to prevent the pasta from becoming mushy.05
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When the pasta is nearly done, stir in the chopped kale or spinach. If using kale, cook for 2–3 minutes until wilted. If using spinach, it only needs about 1 minute. Season generously with salt and black pepper to taste — remember, the beans and broth may already contain some salt, so taste as you go.06
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Remove the pot from heat and let the soup rest for 5 minutes before serving. This allows the flavors to settle and the pasta to absorb a bit more broth. Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with grated Parmesan cheese on the side for those who want it.07
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