Bean and Pasta Soup Recipe

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Bean and Pasta Soup Recipe
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5
  • 1 cup uncooked small pasta
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 cups shredded fresh spinach
  • ¼ cup shredded Parmesan cheese, optional
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes.
  3. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper.
  4. Bring to a boil.
  5. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
  6. Drain pasta; stir into vegetable mixture.
  7. Add the beans; heat through.
  8. Stir in spinach; cook until spinach is wilted, about 2 minutes.
  9. Sprinkle with Parmesan cheese if desired.


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Thank You Taste Of Home for the picture and recipe!


  1. your garlic breadsticks would be a delicious accompaniment to this soup –

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