top of page

White Bean and Pasta Soup

['3 tablespoons olive oil', '2 cups chopped onions', '2/3 cup chopped carrot', '2/3 cup chopped celery', '3 1/2 cups (or more) water', '2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )', '1 large tomato, seeded, finely chopped', '1 cup small pasta (such as farfalline)', '1/3 cup chopped green onions (white and pale green parts only; about 2)', 'Extra-virgin olive oil (for drizzling)']

Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
Crisp Ruffino 2007 Orvieto Classico ($10)

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page