Black Bean And Pasta Soup
A hearty and flavorful soup combining black beans, pasta, and smoky red peppers, perfect for a comforting meal. Its robust taste and creamy texture make it ideal for lunch or dinner, appealing to those who enjoy bold flavors and wholesome ingredients in a quick, satisfying dish.
Ingredients
- 2 tsp olive oil ⓘ
- 1 large red onion, diced ⓘ
- 2 cloves garlic, crushed ⓘ
- 2 (15 oz) cans black bean soup ⓘ
- 1 (15 oz) can black beans, rinsed and drained
- 2 (10 1/2 oz) cans chicken broth ⓘ
- 1 can pasta-ready tomatoes ⓘ
- 1/4 tsp freshly ground black pepper ⓘ
- 1 cup small pasta (ditalini or bow ties) ⓘ
- 2 Tbsp red wine vinegar ⓘ
- thin strips roasted red peppers (optional) ⓘ
Instructions
- Heat olive oil in a 4-quart pot.
- Add diced red onion and crushed garlic. Stir until the onion softens.
- Stir in black bean soup, rinsed and drained black beans, chicken broth, pasta-ready tomatoes, and black pepper.
- Bring the mixture to a boil.
- Add small pasta to the boiling soup.
- Reduce heat to low and simmer, uncovered, for 8 to 10 minutes until the pasta is tender.
- Remove from heat.
- Stir in red wine vinegar.
- If desired, garnish with strips of roasted red peppers.
Tips & Substitutions
To enhance the flavor of this Black Bean And Pasta Soup, consider adding a teaspoon of cumin or smoked paprika for a smoky depth. If you don't have ditalini or bow ties, small shells or elbow macaroni work well as substitutes. For a vegetarian option, use vegetable broth instead of chicken broth. Make sure to rinse the canned black beans thoroughly to reduce sodium content.
Serving Suggestions
Serve the soup hot, garnished with strips of roasted red peppers for a pop of color. It pairs beautifully with a side of crusty bread or a simple green salad. For an added protein boost, you can top each bowl with grilled chicken or a dollop of sour cream. This dish is perfect for a cozy weeknight dinner or meal prep.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup in a saucepan over medium heat, stirring occasionally until warmed through. You may need to add a splash of water or broth to loosen the soup as pasta tends to absorb liquid when stored.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Pasta Soup contains roughly 721 calories, with 25g protein, 129g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (72% of the Daily Value), iron (56% of the Daily Value), and protein (50% of the Daily Value). Note that it is relatively high in sodium, at 1230mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this Black Bean And Pasta Soup can be made ahead of time. It actually tastes even better the next day as the flavors meld. Just store it in an airtight container and refrigerate. When you're ready to serve, simply reheat on the stovetop.
What can I add for extra protein?
For extra protein in your soup, consider adding cooked shredded chicken or turkey. Alternatively, you can mix in some quinoa or lentils for a vegetarian option. Both will complement the existing ingredients and make the soup heartier.
Can I freeze this soup?
Yes, you can freeze Black Bean And Pasta Soup. Make sure to let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop, adding a little broth if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).