Pasta and Bean Soup
Borlotti beans, small pasta such as ditalini and ripe tomatoes come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely chop the onion and garlic, then warm the olive oil in a large heavy pot over medium heat and soften the onion for about 5 minutes without colouring.
- Add the garlic and the whole rosemary sprig, cook for 1 minute until fragrant, then pour in the white wine and let it bubble and reduce by half.
- Stir in the chopped tomatoes and cook for 8 to 10 minutes until they break down into a loose sauce.
- Add the drained borlotti beans and the stock, season lightly, and simmer gently for about 20 minutes; remove the rosemary sprig and mash a ladleful of beans against the pot to thicken the soup.
- Bring the soup to a steady simmer, stir in the pasta, and cook for 9 to 11 minutes until the pasta is al dente, adding a splash of hot water if it gets too thick.
- Taste and adjust the salt and black pepper, then let the soup rest off the heat for 5 minutes so it thickens to a hearty consistency.
- Ladle into bowls, drizzle with a little extra olive oil, and finish with grated parmesan.
You'll use: Large pot · Saucepan
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
- Parmesan
- pecorino · grana padano · aged asiago
Tips & common questions
How long does Pasta and Bean Soup take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pasta and Bean Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Traditional Maltese Kusksu (Fava Bean Soup).jpg by PolluxWorld, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.