Pasta and Bean Soup

Yield: at least 4 main course servings

Featured Ingredients

These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce
Cracked rosemary packs all of the punch of fresh rosemary. Better still, its smaller pieces are not abrasive to the palate. Size Options
$4.49 Glass jar, 1/2 cup (wt. 1.0 oz)
The rich forest green color of dried parsley, along with its mild, sweet flavor, makes it the ideal herb for garnishing. Shake dried... Size Options
$3.49 Glass jar, 1/2 cup (wt. 0.3 oz)

Pasta and Bean Soup Recipe

  • 6.5 ounces dried mixed beans
  • olive oil for sauteeing
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 celery stick sliced thinly
  • 1 carrot, diced
  • 1 bay leaf
  • 1/2 teaspoon rosemary
  • 1 teaspoon parsley
  • 1 13 ounce can diced tomatoes
  • 2 cups vegetable stock
  • splash of dry white wine (optional)
  • 5 ounces (dry weight) small pasta, your choice
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Preparation Instructions

Soak beans overnight in cold water, rinse and drain. In large saucepan, saute the onion, garlic, carrot and celery until onion is golden. Add bay leaf, rosemary, parsley, tomatoes, vegetable stock, and beans; season with pepper. Simmer for 1 1/2 hours, until beans are tender. Add small pasta and simmer until pasta is cooked, adding more water if necessary. Serve sprinkled with shredded parmesan cheese.

Yield: at least 4 main course servings
Helpful Hints

I have added canned chicken breast or sausage to this recipe with wonderful results. The soup is great served with a crusty bread for dipping in broth, a hearty soup for a cold winter day.


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Karen J

Something is wrong with this recipe. It starts out with

6.5 mixed greens?????

Isn't this supposed to be beans and pasta? I would like this
recipe if and when it is written right.


K. Jones

janelle h

The recipe starts with mixed BEANS, not greens, just like the recipe reads.