Warm, hearty, and packed with flavor, this White Bean Soup with Pasta is the ultimate comfort food. Perfect for chilly days or when you’re craving something nourishing, this dish combines tender white beans, perfectly cooked pasta, and a savory broth infused with herbs and spices. It’s a satisfying, wholesome meal that’s easy to prepare and sure to become a family favorite. Whether you’re meal prepping or serving it fresh, this soup brings comfort to every bowl! 🥣✨
Ingredients
2 tablespoons extra-virgin olive oil
1/2 (diced onion
1/2 cup celery chopped
1/2 cup carrots sliced
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon ground pepper
1 28-ounce can no-salt-added diced tomatoes
2 cups bone chicken broth*
1 15-ounce can low-sodium cannellini beans, rinsed
8 ounces protein pasta (such as Bonza)*
1 ½ cups frozen cut-leaf spinach
4 tablespoons grated Parmesan cheese
Directions
Put a large saucepan of water on to boil.
Heat oil in a large pot over medium-high heat. Add onion, carrots and celery and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.
*use protein pasta and bone broth to increase protein in this dish
serves 8
Instant Pot Instructions:
1. Sauté the Base
Turn the Instant Pot to Sauté mode and add the olive oil.
Once hot, add the diced onion, celery, and carrots. Sauté for about 3 minutes until softened.
Add the minced garlic, Italian seasoning, salt, crushed red pepper, and black pepper. Stir and cook for another 1 minute until fragrant.
2. Add the Liquids and Beans
Stir in the diced tomatoes (with their juices), bone chicken broth, and rinsed cannellini beans.
3. Pressure Cook
Secure the lid on the Instant Pot and set the valve to Sealing.
Select Pressure Cook (Manual) and set the timer for 5 minutes on high pressure.
Once the cooking cycle is complete, allow for a 10-minute natural release, then carefully perform a quick release for any remaining pressure.
4. Cook the Pasta
Turn the Instant Pot back to Sauté mode. Add the protein pasta and frozen spinach to the soup. Stir well.
Simmer for about 5–7 minutes, stirring occasionally, until the pasta is cooked al dente.
5. Serve
Ladle the soup into bowls and top each serving with 1 tablespoon of grated Parmesan cheese. Add additional Parmesan, if desired, for garnish.
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