Cozy Pasta and Beans Soup

Name: Cozy Pasta and Beans Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup small pasta (ditalini or elbow macaroni); 1 can (15 oz) cannellini beans, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 4 cups vegetable or chicken broth (use low-sodium if possible); 1 can (14.5 oz) diced tomatoes (with juices); 2 tsp dried Italian herbs (oregano and basil mixed); Salt and pepper to taste; 1 tbsp olive oil for sautéing; Parmesan cheese for serving (optional)

There’s something almost magical about the first inhale of a simmering pot of pasta and beans: warm tomato and herb steam, the faint sweetness of softened carrots, and that comforting scent of garlic blooming in olive oil. Each spoonful is a gentle hug — the pasta tender but slightly toothsome, the cannellini beans silky and earthy, the broth threaded with herbs and a whisper of Parmesan. This is the kind of recipe that feels like home.

This soup is perfect for rainy afternoons, weeknight simplicity, or when you want a crowd-pleasing pot to set out for friends and family. If you collect cozy-soup recipes, you might also enjoy other comforting options like our cozy Swedish meatball soup, which shares the same heartwarming spirit. Make a big batch and tuck leftovers in the fridge — it mellows beautifully overnight.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 bowls
Difficulty Level: Easy — weeknight-friendly

Nutrition Highlights

Estimated nutrition per serving (one-quarter of the recipe), approximate values based on USDA FoodData Central and standard nutrition databases. These are rounded estimates; actual values depend on specific brands and ingredient choices (especially broth, canned tomatoes, and beans).

Calories: ~250 kcal
Protein: ~10 g
Carbohydrates: ~41 g
Fat: ~4 g
Fiber: ~8 g
Sodium: Variable — can be 600–900 mg depending on broth and canned goods

Notes on sources and health context:

Values use typical entries from USDA FoodData Central for dry pasta, canned cannellini beans, and canned tomatoes.
For accurate sodium control, choose low-sodium broth and rinse canned beans (CDC and Mayo Clinic advise watching sodium in processed foods). These swaps substantially reduce salt content without changing flavor.

Why You’ll Love It

Flavor & Aroma: The combination of sautéed aromatics, bright tomatoes, and dried Italian herbs creates an irresistible bowl that smells as good as it tastes.
Comfort & Memory: This recipe evokes family-style Italian soups (pasta e fagioli) — it’s familiar and nostalgic without being fussy.
Speed & Simplicity: With minimal chopping and a one-pot process, it’s a practical weeknight dinner that still feels special.
Nutrition: Beans add plant-based protein and fiber to make the soup satisfying and heart-healthy when paired with whole-food ingredients.

How to Make Cozy Pasta and Beans Soup

Ingredients:

1 cup small pasta (ditalini or elbow macaroni)
1 can (15 oz) cannellini beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
4 cups vegetable or chicken broth (use low-sodium if possible)
1 can (14.5 oz) diced tomatoes (with juices)
2 tsp dried Italian herbs (oregano and basil mixed)
Salt and pepper to taste
1 tbsp olive oil for sautéing
Parmesan cheese for serving (optional)

Optional ingredients and substitutions:

Swap cannellini for navy or great northern beans.
Use gluten-free small pasta to make it gluten-free.
For a vegan version, omit Parmesan and use vegetable broth.
Add a handful of chopped kale or spinach in the last 3 minutes for greens.

Step-by-step:

In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until softened and translucent, about 5–7 minutes. Stir occasionally to prevent browning.
Add the diced tomatoes (with their juices), broth, and 2 tsp dried Italian herbs to the pot. Increase heat and bring the mixture to a gentle simmer.
Stir in the drained and rinsed cannellini beans. Then add 1 cup small pasta and simmer until the pasta is tender, about 10–12 minutes (check package instructions). Stir occasionally to prevent pasta from sticking to the bottom.
Taste and season with salt and pepper. If the soup is too thick, add a splash of hot water or extra broth to reach your desired consistency.
Serve hot, garnished with freshly grated Parmesan if desired.

Practical tips:

Do not add pasta too early; it will absorb too much liquid and turn mushy. Add only when the broth is simmering and you’re ready for the 10–12 minute cook.
Rinse canned beans thoroughly to reduce sodium and remove canning liquid flavor.
Keep an eye on doneness: pasta should be al dente rather than falling apart — it will continue to soften if left to sit.

Best Pairings

Serve with crusty bread or garlic toast for dipping.
A simple green salad with lemon vinaigrette balances the soup’s warmth.
For a heartier meal, pair alongside roasted vegetables or a light cheese plate.
If you want to explore complementary dishes, our guide to Cajun chicken pasta pairing ideas offers contrasts in spice and texture that can inspire menu planning.
Finish with a small biscotti or a light cookie and coffee for an after-dinner treat.

Shelf Life & Storage

Room temperature: Do not leave out more than 2 hours (per food-safety guidelines).
Refrigeration: Store in an airtight container for 3–4 days. Reheat on the stove over medium-low heat, adding a splash of broth or water to loosen.
Freezer: Freeze in suitable, airtight containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note that pasta can absorb extra liquid when frozen; you may prefer to freeze the soup before adding pasta, then cook fresh pasta and add to portions when reheating.

Pro Tips & Tricks

Pasta choice: Small shapes like ditalini, small shells, or elbows work best — they nestle into the broth and fork easily.
Bean texture: For creamier mouthfeel, mash a third of the beans against the pot with the back of a spoon, then stir. This thickens the broth naturally.
Herbs & brightness: Fresh basil or a squeeze of lemon right before serving brightens the bowl. Add delicate herbs at the end to preserve aroma.
Salt management: Always taste near the end after the pasta is cooked. Pasta and canned goods can concentrate flavors and change perceived saltiness.
Make-ahead trick: Cook the soup fully but stop just shy of the pasta being perfectly done if you plan to refrigerate; finish cooking the pasta when reheating to avoid over-softness.

Creative Twists

Vegan & Hearty: Use vegetable broth, add chopped kale and sliced mushrooms, and omit Parmesan. Stir in a drizzle of good olive oil before serving.
Gluten-Free: Substitute 1 cup gluten-free small pasta and follow the same timing, checking often for doneness.
Spicy Italian: Brown 6 oz of spicy Italian sausage (or plant-based sausage) in the pot before sautéing the vegetables for a bolder, meat-forward version. Add crushed red pepper to taste.
Creamy Bean Fusion: Remove 1 cup of soup, puree until smooth, then stir back in for a naturally creamy texture without dairy.
Autumn Harvest: Swap 1 cup of pasta for 1 cup cubed roasted butternut squash for a seasonal twist and extra sweetness.

Recipe Q&A

Q: Can I use dried beans instead of canned?
A: Yes. Use about 1 1/2 cups cooked cannellini beans (from ~3/4 cup dried). Soak and cook them first or use a pressure cooker; then add to the soup as directed.

Q: My pasta gets too soft when I reheat leftovers — how to prevent that?
A: Either undercook the pasta slightly on the first make and finish when reheating, or store the soup separately from pasta and cook fresh pasta at serving time.

Q: Is this soup suitable for meal prep?
A: Absolutely. Make a big pot and portion into containers. Keep in mind pasta texture changes over time — for best texture, store soup base and pasta separately if possible.

Q: How can I reduce sodium further?
A: Use low-sodium or homemade broth, rinse canned beans, and choose no-salt-added tomatoes. Taste before adding salt and season gently.

Conclusion

This Cozy Pasta and Beans Soup is a simple, nourishing staple — easy enough for weeknights, warm enough for gatherings, and flexible enough to adapt to dietary needs. If you want a classic inspiration for pasta-and-beans traditions, check out Jennifer Meyering’s Pasta E Fagioli Soup for a related take. For a plant-based spin with great technique, see The Clean Eating Couple’s Best Pasta Fagioli Recipe. Try the soup, tweak it to your taste, and share your bowls and stories — I’d love to hear how yours turns out.