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Brothy Bean & Pasta Soup

Hearty Brothy Bean & Pasta Soup for Cozy Nights

Brothy Bean & Pasta Soup is a comforting and nourishing dish perfect for busy weeknights, transforming pantry staples into a delightful meal.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Dried Cranberry Beans or substitute with pinto beans
  • 1 tablespoon Olive Oil
  • 4 oz Thick-Cut Bacon or use turkey bacon for a healthier option
  • 1 medium Yellow Onion or substitute with shallots
  • 1 medium Carrot or substitute with other root vegetables like parsnips
  • 1 medium Fennel Bulb or substitute with celery
  • 2 stalks Celery
  • 3 cloves Garlic minced
  • 6 cups Chicken Stock or use vegetable stock for a vegetarian option
  • 1 piece Parmesan Rind optional, can be omitted for dairy-free
  • 1 teaspoon Rosemary dried or fresh
  • 1 teaspoon Thyme dried or fresh
  • 2 leaves Bay Leaves
For Seasoning
  • 1 teaspoon Kosher Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 2 tablespoons Sherry Vinegar or substitute with white wine vinegar
  • 1 teaspoon Lemon Zest or substitute with lime zest
  • 1 teaspoon Aleppo Pepper or use crushed red pepper flakes for spice
For the Pasta
  • 2 cups Dried Short Pasta or any preferred short pasta
For Serving
  • 1/4 cup Parmesan grated, optional

Equipment

  • Large Bowl
  • large pot
  • separate pot

Method
 

Step-by-Step Instructions
  1. Soak the dried cranberry beans in water with kosher salt for 8–12 hours or overnight.
  2. In a large pot, heat olive oil and render the thick-cut bacon until crispy, about 8–10 minutes. Remove and set aside, keeping the fat in the pot.
  3. Sauté chopped onion, carrot, celery, and fennel in the pot for about 5–7 minutes until soft. Add minced garlic and cook for another minute.
  4. Pour in chicken stock, add soaked beans, cooked bacon, and herbs. Season with salt and pepper, and add parmesan rind. Simmer for about 1 hour.
  5. Discard herbs and rind, and stir in sherry vinegar, aleppo pepper, and lemon zest. Simmer for another 5 minutes.
  6. Cook short pasta separately according to package instructions until al dente, then drain and toss with olive oil.
  7. Serve by placing pasta in a bowl and ladling soup over it. Drizzle with olive oil and sprinkle with parmesan if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 450IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

For best results, soak the beans and enjoy the soup with crusty bread or a light salad.

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