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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
Prepare and cook the beans
Sauté the vegetables
Build the soup base
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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.
This american recipe takes 90 minutes to prepare and yields 4 servings. At 189.08 calories per serving with 8.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Cook the noodles and finish
Substitute the whole wheat spaghetti with your favorite gluten-free pasta. Adjust cooking time according to package directions.
Add 1 cup of shredded cooked chicken or crumbled cooked sausage along with the beans for an extra protein boost.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the dried herbs to give the soup a gentle heat.
To add more vegetables, include 1 cup of diced zucchini or bell pepper with the mirepoix at the beginning.
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.
Cannellini beans are a great source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
With a base of carrots, celery, onions, and tomatoes, this soup is loaded with vitamins, minerals, and antioxidants that support overall health.
This soup is low in saturated fat and sodium, and the fiber from beans can help lower cholesterol, making it a heart-healthy choice.
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.
A 2-cup serving of this soup contains approximately 320-380 calories, making it a filling and nutritious main course.
Absolutely! Great Northern beans, navy beans, or even kidney beans would work well in this recipe. Cooking times for dried beans may vary slightly.
Store the soup in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more liquid and soften over time. For best results, store noodles and soup separately.
Yes. You can cook the soaked beans in a pressure cooker for about 10-12 minutes at high pressure. You can also make the entire soup in an Instant Pot using the sauté and pressure cook functions.
