Tuscan White Bean Soup

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AKA Pasta e fagioli, this is a spectacularly EASY soup to make for a cool fall day. Store it in tupperware in your fridge and it is good for one week!

Preparation time: 15 minutes
Cooking time: 50 minutes

Serves: 4-5

Dietary guidance: v v 

Tags: soup · vegetarian · beans · winter · vegan · fall ·


8 oz. elbow macaroni, or other small pasta
1 tbsp. olive oil
1 small yellow onion, minced
2 large garlic gloves, minced
1 6 oz. can tomato paste, diluted in 1 cup warm water
1 1/2 cup cooked or 1 15 oz. can white beans (I used cannellini)
6 cups vegetable stock
1/4 tsp. red pepper flakes
1 bay leaf
1/4 tsp. dried oregano


Heat the olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute. reduce the heat to low, and add the diluted tomato paste. Add the beans, stock, red pepper flakes, bay leaf, oregano, and salt and pepper to taste. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.

Cook the pasta according to package directions, drain, and add to the soup mix after the 30 minutes. Cook everything for 10 minutes together to blend the flavors. Serve hot.

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