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Andreas Classic Italian Pasta and Bean Soup

Hearty Italian pasta and bean soup with fresh vegetables and Parmesan cheese, perfect for a comforting meal.

Andreas Classic Italian Pasta and Bean Soup

Discover Andreas Classic Italian Pasta and Bean Soup recipe: hearty, easy, and full of flavor. Perfect for a comforting meal any day.

Recipe Details

Prep time
10m
Cook time
20m
Rest time
0s
Total time
30m

Ingredients

Servings:
1
  • 50 g dry small pasta shells
  • 100 g canned cannellini beans drained
  • 50 g carrot diced
  • 30 g celery stalk diced
  • 40 g yellow onion diced
  • 1 piece garlic clove minced
  • 10 ml extra virgin olive oil
  • 400 ml low sodium chicken broth
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper ground
  • 10 g grated Parmesan cheese

Origins

Italian

Instructions

  1. Heat olive oil in a medium pot over medium heat.
  2. Add diced onion, carrot, and celery to the pot and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. For in chicken broth and bring to a boil.
  5. Add dried oregano, dried basil, salt, and black pepper to the pot and stir.
  6. Add dry small pasta shells and canned cannellini beans drained to the pot.
  7. Reduce heat to low and simmer until pasta is tender, about 10 minutes.
  8. Taste and adjust seasoning if needed.
  9. Serve soup hot topped with grated Parmesan cheese.

Tips

  • Use low sodium broth to control saltiness.
  • Do not overcook pasta to avoid mushy texture.
  • Add fresh herbs like parsley for garnish if desired.

Serving Suggestions

  • crusty Italian bread
  • green salad with vinaigrette
  • light red wine

Enjoy this classic Italian pasta and bean soup warm with crusty bread for a cozy and satisfying meal.

Nutrition Facts

Estimated values per 100g.

  • Fiber (g): 2
  • Sodium (g): 0.3
  • Sugar (g): 1
  • Fat (g): 2
  • Carbohydrates (g): 12
  • Protein (g): 4
  • Calories: 80
  • Cholesterol (g): 0
  • Saturated Fat (g): 0.3

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