Bean and Noodle Soup
A hearty and comforting soup made from scratch with dried cannellini beans, whole wheat noodles, and fresh vegetables. This simple, high-fiber meal is a satisfying and wholesome one-pot dinner.
For 4 servings
4 steps. 75 minutes total.
- 1
Step 1
- a.Prepare and cook the beans
- b.Rinse the dried cannellini beans and soak them overnight in plenty of water (at least 8 hours).
- c.Drain the soaked beans and place them in a large pot. Cover with 4 cups of fresh water.
- d.Bring to a boil, then reduce the heat to a simmer. Cook for 60-75 minutes, or until the beans are tender but not mushy. Drain and set aside.
- 2
Step 2
- a.Sauté the vegetables
- b.In the same large pot or a Dutch oven, heat the olive oil over medium heat.
- c.Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- 3
Step 3
- a.Build the soup base
- b.Add the chopped fresh tomatoes to the pot. Cook for 5-7 minutes, stirring and breaking them down with your spoon, until they form a thick sauce.
- c.Stir in the dried thyme and oregano and cook for 30 seconds.
- d.Pour in the remaining 4 cups of water, add the bay leaf, salt, and black pepper. Bring the soup to a simmer.
- 4
Step 4
- a.Cook the noodles and finish
- b.Add the broken whole wheat spaghetti to the simmering soup.
- c.Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally.
- d.Stir in the cooked cannellini beans and cook for another 2-3 minutes to heat them through.
- e.Remove the bay leaf. Taste and adjust seasoning if needed.
- f.Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a quick version, you can use canned beans. Be sure to rinse them well to remove excess sodium.
- 2If you plan on having leftovers, cook the noodles separately and add them to each bowl as you serve. This prevents them from getting mushy.
- 3A squeeze of fresh lemon juice in each bowl before serving will brighten up the flavors.
- 4Feel free to add a handful of fresh spinach or kale along with the beans for extra nutrients.
Adapt it for your goals.
Gluten free
Substitute the whole wheat spaghetti with your favorite gluten-free pasta. Adjust cooking time according to package directions.
high proteinHigh protein
Add 1 cup of shredded cooked chicken or crumbled cooked sausage along with the beans for an extra protein boost.
spicySpicy
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the dried herbs to give the soup a gentle heat.
healthyHealthy
To add more vegetables, include 1 cup of diced zucchini or bell pepper with the mirepoix at the beginning.
Why this is on our healthy list.
High in Dietary Fiber
The combination of cannellini beans and whole wheat pasta provides a significant amount of dietary fiber, which supports digestive health and helps maintain stable blood sugar levels.
Excellent Source of Plant-Based Protein
Cannellini beans are a great source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Rich in Vegetables
With a base of carrots, celery, onions, and tomatoes, this soup is loaded with vitamins, minerals, and antioxidants that support overall health.
Heart-Healthy
This soup is low in saturated fat and sodium, and the fiber from beans can help lower cholesterol, making it a heart-healthy choice.
Frequently asked questions
Yes, this soup is very healthy. It's packed with fiber and plant-based protein from the beans, complex carbohydrates from the whole wheat pasta, and numerous vitamins and minerals from the fresh vegetables.