Ditalini And Bean Soup
Hearty Ditalini and bean soup combines tender pasta, white beans, and fresh vegetables in a flavorful broth, perfect for comforting meals and versatile for all occasions.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 clove garlic, minced ⓘ
- 6 c. water ⓘ
- 3 instant beef bouillons
- 2 or 3 medium carrots, sliced ⓘ
- 1 tsp. basil ⓘ
- 1 Tbsp. parsley ⓘ
- 2 cans cannellini (white kidney beans) ⓘ
- 1/2 c. chopped onion
- 3 1/2 c. crushed tomatoes or 1 (29 oz.) can crushed tomatoes ⓘ
- 2 or 3 stalks celery, sliced ⓘ
- 1/4 Tbsp. pepper
- 1 3/4 c. uncooked ditalini pasta ⓘ
Instructions
- Heat olive oil in a large pot; sauté chopped onion and minced garlic until fragrant.
- Add crushed tomatoes, water, beef bouillon, sliced carrots, sliced celery, basil, parsley, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for about 1 hour until carrots are soft.
- Stir in drained cannellini beans and bring the mixture back to a boil.
- Add uncooked ditalini pasta and cook for 10 to 15 minutes until pasta is tender.
- Serve hot with Italian bread or breadsticks.
Tips & Substitutions
For added depth of flavor, consider using vegetable broth instead of water and bouillon. You can also substitute ditalini pasta with small shells or elbow macaroni if needed. If you prefer a heartier soup, toss in some chopped kale or spinach in the last few minutes of cooking. This recipe is a great base for other Italian recipes; feel free to customize it with your favorites.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or grated Parmesan cheese for an extra touch. This dish pairs beautifully with Italian bread or breadsticks, perfect for dipping. For a complete meal, consider a side salad dressed with Mamma's Italian Dressing to complement the flavors of the soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water to loosen the soup, as the pasta will absorb liquid as it sits. Reheat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Ditalini And Bean Soup contains roughly 2784 calories, with 69g protein, 382g carbohydrates, and 122g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (278% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1470mg per serving (64% 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 vegetarian?
Absolutely! To make a vegetarian version, simply replace the beef bouillon with vegetable bouillon. This maintains the flavor while keeping it plant-based. You can also add more vegetables like zucchini or bell peppers for extra nutrition.
Is it possible to freeze the ditalini and bean soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat on the stove, adding a bit of water to adjust the consistency.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños to the pot when sautéing the onions and garlic. You can also serve with a dash of hot sauce on top or add a sprinkle of cayenne pepper for an extra kick.
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).