Rustic Bean Soup We Ate After Church
A warm, traditional Italian bean soup with tiny pasta, tomato, rosemary, and a finish of good olive oil—simple, hearty comfort the way Nonna made it for Sunday afternoons.
After church, we’d come home with cold hands and big appetites, and the house would already smell like garlic, rosemary, and simmering beans. Nonna would say the soup should be thick enough to “hold the spoon for a moment,” and she’d always save the pasta for the end so it stayed just right. We ate it with crusty bread, a little grated cheese, and the quiet happiness of everyone finally sitting down together.
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Servings
6
Ingredients
Soup Base
- •3 tbsp extra-virgin olive oil, plus more for serving
- •1 medium yellow onion, finely chopped
- •2 carrots, finely diced
- •2 celery ribs, finely diced
- •4 cloves garlic, minced
- •1 tbsp tomato paste
- •1 (14½ oz/411 g) can crushed tomatoes
- •6 cups (1.4 L) low-sodium chicken stock or vegetable broth, plus more as needed
- •1 bay leaf
- •1 sprig fresh rosemary (or 1 tsp dried rosemary)
- •1 small Parmesan rind (optional, for simmering)
- •1 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
Beans & Pasta
- •2 (15 oz/425 g) cans cannellini beans, drained and rinsed
- •1 cup (about 4 oz/115 g) ditalini or small pasta (ditalini, tubetti, or small shells)
To Finish
- •2 cups baby spinach or chopped escarole (optional)
- •1–2 tbsp fresh parsley, chopped
- •1–2 tsp red wine vinegar or fresh lemon juice (optional, to brighten)
- •Grated Parmigiano-Reggiano or Pecorino Romano, for serving
- •Crusty bread, for serving
Instructions
- 1
In a large pot over medium heat, warm the olive oil. Add the onion, carrot, and celery and cook, stirring often, until softened and sweet, about 8–10 minutes.
- 2
Stir in the garlic and cook 30 seconds, just until fragrant. Add the tomato paste and cook 1 minute, scraping the bottom of the pot.
- 3
Add the crushed tomatoes, broth, bay leaf, rosemary, and Parmesan rind (if using). Season with the salt and pepper. Bring to a gentle simmer.
- 4
Add the beans. Simmer 15 minutes, partially covered, so the flavors come together.
- 5
For a thicker, “Nonna-style” soup, scoop out about 1 cup of beans and broth and mash or blend until smooth, then stir it back into the pot.
- 6
Stir in the pasta and simmer, stirring occasionally, until the pasta is al dente, 8–10 minutes (or according to package directions). If the soup gets too thick, add a splash of broth or water.
- 7
If using, stir in the spinach or escarole and cook 1–2 minutes until just wilted. Remove the bay leaf, rosemary sprig, and Parmesan rind.
- 8
Taste and adjust seasoning. If you like, add a small splash of red wine vinegar or lemon juice to wake up the flavors.
- 9
Serve hot with a drizzle of olive oil, a shower of grated cheese, and plenty of crusty bread.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.