Quick & Easy Pasta and Bean Soup

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Start by taking 3 cans of cannellini beans.

Puree part of the beans in a food processor or blender with a little water to create a creamy texture, leaving some beans whole for texture.

Heat olive oil in a pot and crack garlic cloves to release their flavor.

Add a little flour to the olive oil and garlic to create a roux, allowing it to caramelize slightly for flavor.

Add about 3 quarts of boiling water to the roux and stir to combine.

Season with salt and add a couple of sprigs of fresh rosemary, breaking them to release their aroma.

Crush plum tomatoes and add them to the pot, stirring to combine.

Add the pureed beans and bring the mixture to a boil, then lower the heat to let it simmer for 20 to 30 minutes.

Taste the soup for saltiness and adjust as necessary.

Add ditalini pasta to the soup just before serving, cooking for about 12 minutes until al dente.

In the last few minutes, add the whole canned beans to the soup to heat through without overcooking them.

Prepare grilled whole wheat bread by grilling it first without oil, then rubbing it with garlic and brushing it with olive oil afterward.

Check the soup's consistency and adjust with more pasta or cooking time if desired.

Serve the soup hot with a ladle, garnished with grated cheese and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens