Hearty Italian Pasta & Bean Soup

Printable Recipe

This recipe is great to prepare in large batches.  This soup freezes well and can be brought to work or school for a hearty mid-day meal.  To make preparations easier, cut up fresh vegetables when you bring them home from the market or your garden, and store them in freezer bags to throw into this soup when you need them!


  • 2 tbsp. Olive Oil
  • 1 large cooking onion
  • 1 stalk of celery, sliced thin
  • 2 cloves of garlic, minced
  • 4 cups chicken stock
  • 1 small carrot, sliced thin
    • feel free to add vegetables that may be in your fridge or garden such as eggplant, mushrooms, leeks, etc.
  • 1 can plum tomatoes
  • 2 cups cooked white beans
    • black, kidney, or mixed beans would work in this recipe as well
  • 1 cup spinach, chopped
  • 1 small zucchini, chopped
  • ¼ cup chopped fresh basil or 1 tbsp dried basil
  • ¼ cup chopped fresh parsley or 1 tbsp dried parsley
  • 1 tsp. dried oregano
  • 1 ½ cups uncooked pasta
    • you can use any pasta sitting in your pantry, we suggest a short type such as fusili, rotini, macaroni, or shells
  • ¼ cup grated parmesan cheese
  • Salt and pepper to taste


  1. In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  2. Sauté the onion, celery, and garlic until the onions are soft.  If adding any additional vegetables such as eggplant or mushrooms, do so now.
  3. Add the chicken stock, carrot, and tomatoes and simmer for 35 minutes.
  4. Add the beans, spinach, zucchini, basil, parsley, and oregano and continue to simmer for an additional 10 minutes.
  5. Meanwhile, cook the pasta according to the package directions.  Drain pasta and add to soup.
  6. Season soup with salt and pepper.  Serve soup with a spoonful of parmesan cheese sprinkled over each bowl