Italian Cannellini Bean and Pastina Soup

Hey there, friends! Today, I’m excited to share with you one of my all-time favorite recipes: Italian Cannellini Bean and Pastina Soup. This dish has a special place in my heart because it reminds me of cozy family dinners around the table. There’s something magical about a warm bowl of soup that brings everyone together, don’t you think?

When my kids were little, they loved helping me add the tiny pastina to the pot, watching it swirl and grow as it cooked. This soup is like a warm hug on a chilly day, made with simple, wholesome ingredients that you probably already have in your pantry. Plus, it’s quick and easy to whip up, making it perfect for those busy weeknights. So, grab a cup of coffee, and let’s dive into this comforting recipe that’s sure to become a family favorite in your home too.

Why You’ll Love This Soup

1. Family-Friendly: This soup is a hit with both adults and kids, making it a great choice for family dinners. The mild flavors are perfect for little ones, while the richness can be appreciated by more mature palates.

2. Quick and Easy: With a prep time of just 10 minutes and a cook time of about 30 minutes, this soup is perfect for busy weeknights. You can easily prepare it while juggling other tasks, making it a go-to recipe when time is short.

3. Nutritious and Filling: Packed with protein-rich cannellini beans and veggies, it’s a hearty meal that won’t leave you hungry. The beans provide not just protein but also fiber, which helps in maintaining digestive health.

4. Customizable: You can easily adjust the ingredients to suit your family’s taste preferences or dietary needs. Consider adding spinach or kale for an extra boost of nutrients, or substitute whole wheat pasta for a healthier twist.

5. Budget-Friendly: Using pantry staples and affordable ingredients, this soup won’t break the bank. The beans and pasta are inexpensive yet filling, making this dish economical without sacrificing flavor or nutrition.

The Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: Approximately 250 per serving

Ingredients: – 1 tablespoon olive oil – 1 small onion, finely chopped – 2 carrots, diced – 1 celery stalk, diced – 2 garlic cloves, minced – 1 can (15 oz) cannellini beans, rinsed and drained – 1 can (14 oz) diced tomatoes – 5 cups vegetable or low-sodium chicken broth – 1/3 cup pastina (or small pasta like acini di pepe) – Salt and black pepper to taste – 1/4 teaspoon dried oregano – 2 tablespoons grated parmesan (optional) – Fresh parsley for garnish

Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened, stirring occasionally. This step allows the vegetables to release their flavors, forming the aromatic base of the soup.

2. Stir in the minced garlic and cook for 1 minute until fragrant. Garlic adds a depth of flavor that enhances the overall taste of the soup.

3. Add the cannellini beans, diced tomatoes, broth, oregano, salt, and pepper. Bring the mixture to a gentle boil. The broth should be heated slowly to allow the flavors to meld together seamlessly.

4. Stir in the pastina and cook for 10–12 minutes, stirring occasionally, until the pasta is tender. The small pasta expands, adding heartiness to each spoonful of soup.

5. If you prefer a creamier texture, mash a few beans with the back of a spoon. This technique thickens the soup naturally without the need for cream or flour.

6. Serve the soup hot, garnished with parmesan and fresh parsley. The cheese adds a delightful savory note, while parsley brings a fresh, vibrant finish.

Kitchen Tools You’ll Need

• Large pot: Essential for cooking the soup evenly and allowing space for all ingredients to blend together.
• Wooden spoon: Ideal for stirring without scratching your pot.
• Measuring cups and spoons: For precise ingredient measurements, ensuring the perfect balance of flavors.
• Knife and cutting board: Necessary for prepping the vegetables to the right size for even cooking.
• Can opener: Handy for quickly accessing canned ingredients like beans and tomatoes.

The Benefits of Each Ingredient

• Olive Oil: Adds a subtle richness and is a heart-healthy fat. It’s also known for its antioxidant properties.
• Onion, Carrots, and Celery: Known as the “holy trinity” of cooking, these veggies provide a flavorful base. They contribute essential vitamins and minerals, including vitamin A and potassium.
• Garlic: Brings a wonderful aroma and depth to the soup. It’s also known for its potential health benefits, including boosting immune function.
• Cannellini Beans: A great source of protein and fiber, making the soup filling and nutritious. These beans are also low in fat and can help in maintaining healthy blood sugar levels.
• Diced Tomatoes: Add a touch of acidity and sweetness, balancing the flavors. They are also a great source of vitamin C and lycopene, an antioxidant.
• Broth: Acts as the soup’s base, enhancing the overall taste—use vegetable or chicken based on preference. The broth provides the liquid component that carries all the flavors.
• Pastina: Small pasta that cooks quickly and adds texture to the soup. It’s comforting and reminiscent of childhood meals.
• Parmesan: Optional, but it adds a savory, cheesy finish. Parmesan is a rich source of calcium and protein.
• Parsley: Provides a fresh, vibrant garnish. It’s not just for decoration; parsley adds a hint of freshness and is rich in vitamins A, C, and K.

What to Serve With This Soup

This Italian Cannellini Bean and Pastina Soup is a complete meal on its own, but if you’re looking to round out your dinner, here are some suggestions: – Crusty Bread: Perfect for dipping and soaking up the broth. A warm baguette or a slice of sourdough complements the soup’s flavors wonderfully. – Simple Green Salad: A fresh side salad with a light vinaigrette complements the hearty soup. Consider adding sliced radishes or cucumbers for an extra crunch. – Roasted Vegetables: Try roasted Brussels sprouts or asparagus for added nutrition. The caramelized flavors of roasted veggies enhance the savory notes of the soup.

If you’re in the mood for more Italian-inspired dishes, be sure to check out my recipes for Creamy Risotto with Mushrooms and Classic Margherita Pizza.

Storage & Leftover Tips

If you find yourself with leftovers, this soup stores beautifully. Simply let it cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat it gently on the stove over low heat, adding a splash of broth or water if it’s thickened up too much.

For longer storage, you can freeze the soup for up to 3 months. Just keep in mind that the pastina might become a bit softer after freezing, but the flavor remains delicious. Thaw it in the fridge overnight before reheating.

I hope you love this Italian Cannellini Bean and Pastina Soup as much as my family does. It’s one of those recipes that feels like a warm embrace, perfect for gathering around the table and sharing stories. Remember, good food has a way of bringing us closer together, and I’m so glad to share this little piece of my kitchen with you. Happy cooking, and until next time, enjoy every bite!

For more comforting recipes, check out The Kitchn for additional cooking tips and inspiration.