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Hearty Bean and Pasta Soup

clock-icon75 minutes
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Pixicook editorial team

A comforting and nutritious soup featuring simmered pintos, pasta, and a rich tomato base, seasoned with rosemary and garlic.

Ingredients for Hearty Bean and Pasta Soup

units in
USchevron
serves
6 peoplechevron

Simmered Pintos, prepared from recipe

cups

Onion, chopped

each

Fresh Rosemary, chopped

teaspoons

Garlic, minced

cloves

Sugar

pinches

Salt

to taste

Tomato Paste

tablespoons

Red Pepper Flakes, optional

teaspoons

Bouquet Garni, bay leaf, Parmesan rinds, sprigs of thyme and parsley

each

Elbow Macaroni

0 oz

Parsley, chopped

tablespoons

Parmesan Cheese, grated, optional

0 oz

How to Make Hearty Bean and Pasta Soup

1. Prep Beans

Prepare Beans: Follow the Simmered Pintos recipe, adjusting bean quantity to 1/2 pound. After cooking, remove onion and bay leaf, then drain beans over a bowl to reserve the broth. Add water to the broth to total 6 cups.

2. Start the Soup Base

Sauté Onions: In a large pot, heat olive oil over medium heat. Add onions and cook until tender, about 5 minutes. Mix in rosemary and garlic, cooking for another minute until fragrant.

3. Build Flavor

Cook Tomatoes: Add tomatoes, sugar, salt, and pepper. Cook, stirring often, until tomatoes have thickened, about 10-15 minutes. Pour in the 6 cups of bean broth, tomato paste, optional hot pepper, and bouquet garni. Season with salt and bring to a boil. Lower heat to a simmer, cover, and cook for 30 minutes.

4. Combine and Finish

Add Beans: Stir in the prepared beans and warm through. Adjust salt to taste. About 10-15 minutes before serving, add pasta to the soup. Cook until al dente, then adjust seasonings as needed. Remove the bouquet garni, stir in chopped parsley, and serve hot with optional Parmesan cheese on the side.

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