Go Back
–+ servings
Cannellini bean & pasta soup

Warm and Hearty Cannellini Bean & Pasta Soup for Comfort

This Cannellini bean & pasta soup is a quick and easy comfort meal that brings warmth and nourishment on chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 can Cannellini Beans Drained and rinsed
  • 2 cups Mixed Pasta Shapes Use gluten-free pasta if desired
  • 4 cups Vegetable Stock Can substitute with chicken stock
For the Vegetables
  • 2 cups Kale Chopped, can substitute spinach
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 2 stalks Celery Diced
For Flavoring
  • ½ cup Sundried Tomatoes Chopped
  • 2 tablespoons Olive Oil For sautéing

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Add the chopped onion, minced garlic, and diced celery. Sauté for about 5 minutes, until softened and translucent.
  3. Stir in the cannellini beans and chopped sundried tomatoes. Cook for 1-2 minutes, mixing well.
  4. Pour in the vegetable stock and bring to a boil. Then reduce to a simmer.
  5. Add in the mixed pasta shapes and chopped kale. Cook for about 10 minutes, stirring occasionally.
  6. Taste and adjust seasoning with salt and pepper; simmer for a couple more minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This soup is excellent for leftovers and can be stored in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!