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Pasta Bean Soup Recipe Italian

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Pasta & Bean Soup Italian Recipe
Pasta & Bean Soup Italian Recipe from gordonramsayclub.com

Description

Pasta bean soup is a classic Italian dish that's hearty, filling, and perfect for a chilly night. This soup is made with pasta, beans, and vegetables, and it's flavored with herbs and spices that give it a savory, comforting taste.

Prep Time

The prep time for this pasta bean soup recipe is about 15-20 minutes.

Cook Time

The cook time for this pasta bean soup recipe is about 40-45 minutes.

Ingredients

  • 1 cup of dried cannellini beans
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 4 cups of chicken or vegetable broth
  • 1 can of chopped tomatoes
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of dried oregano
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 cup of dried pasta (such as elbow, ditalini, or small shells)
  • 2 tablespoons of olive oil
  • Grated Parmesan cheese (optional)

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Soup ladle

Method

  1. Soak the dried cannellini beans in water overnight or for at least 6 hours. Drain and rinse the beans before using.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat.
  3. Add the garlic, onion, carrots, and celery. Cook for 5-7 minutes or until the vegetables are tender.
  4. Add the bay leaf, chicken or vegetable broth, canned tomatoes, thyme, rosemary, oregano, salt, and pepper to the pot.
  5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
  6. Add the cannellini beans to the pot and continue to simmer for another 10-15 minutes, or until the beans are tender.
  7. Add the dried pasta to the pot and cook for 8-10 minutes, or until the pasta is al dente.
  8. Remove the bay leaf from the soup and discard it.
  9. Season the soup with extra salt and pepper, if needed.
  10. Serve the pasta bean soup hot, garnished with grated Parmesan cheese, if desired.

Notes

This soup can be made with any type of small pasta, such as elbow macaroni, ditalini, or small shells. You can also use canned cannellini beans if you don't have time to soak and cook dried beans.

Nutrition Info

This pasta bean soup recipe makes 8 servings. Each serving contains approximately:
  • Calories: 209
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 656mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 9g
  • Sugars: 5g
  • Protein: 11g

Recipes FAQ

Can I use canned beans instead of dried?

Yes, you can use canned cannellini beans instead of dried. Just be sure to drain and rinse them before adding them to the soup.

Can I use a different type of pasta?

Yes, you can use any type of small pasta, such as elbow macaroni, ditalini, or small shells.

Can I freeze this soup?

Yes, this soup can be frozen. Just be sure to let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Recipe Tips

  • Soak the dried cannellini beans overnight for best results.
  • If you're in a hurry, you can use canned cannellini beans instead of dried.
  • Use any type of small pasta, such as elbow macaroni, ditalini, or small shells.
  • Garnish the soup with grated Parmesan cheese for extra flavor.
  • This soup can be frozen for up to 3 months.

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