Bean & Pasta Soup

This bean and pasta soup is a stripped-down pasta e fagioli that comes together in one pot in 30 minutes. Kidney beans, elbow macaroni, spinach, and stewed tomatoes in vegetable broth with oregano and basil. Simple, filling, and almost entirely from the pantry.

The cooking order matters. The macaroni goes into the boiling broth and tomatoes first and cooks for 7 minutes before the beans and spinach go in. This staggered approach means the pasta absorbs flavor from the broth while it cooks rather than just steaming in water, and the beans warm through without turning to mush from overcooking.

The stewed tomatoes break down during simmering and thicken the broth naturally. Combined with the starch the pasta releases, you end up with a soup that’s more stew-like than brothy. If it gets too thick, add water a splash at a time until you hit the consistency you want.

A sprinkle of grated Parmesan on each bowl adds a salty, nutty hit that pulls the whole thing together. Don’t skip it.

Kitchen Tips

• Rinse and drain the canned kidney beans thoroughly. The canning liquid is starchy and salty
• Use small elbow macaroni so it fits on a spoon with the beans. Large pasta shapes make the soup hard to eat
• The soup thickens significantly as it sits. Leftover portions will need extra water or broth when reheating
• This is even better the next day once the flavors have melded overnight

Variations

• White bean version: Swap kidney beans for cannellini white beans and add a squeeze of lemon for a lighter, Tuscan-style soup
• Sausage addition: Brown ½ pound of crumbled Italian sausage and add it with the beans for a heartier, meaty version