If you saw my post on energy-boosting foods, you learned that beans are an energy powerhouse! As promised, here’s a recipe to incorporate them into your busy weeknights.

Today’s recipe is so easy, it will make you double-check to make sure you did it right. BUT, just because it’sΒ simple to make doesn’t mean it’s short on flavor!

Funny story: The first time I made this soup, my husband came to the stove, sniffed, wrinkled up his nose, and said, “WHAT are you making?” But after one taste, he was converted.

This soup has become a winter staple in our house. We like pairing itΒ with a salad for a complete meal. Or you can make grilled cheese for the kiddos (and the grown-ups). It’s multi-dimensional!


Easy White Bean & Pasta Soup

Total Time: 10 minutes

Yield: 4-6 servings


  • 1 can Great Northern beans (15 oz), rinsed and drained
  • 32 oz. reduced-sodium chicken broth
  • 14-oz. can diced tomatoes, no salt added
  • 1/2 tsp dried oregano
  • 3/4 to 1 cup miniature whole wheat pasta (I recommend shells or bow ties)
  • Shredded Parmesan cheese


  1. In a large saucepan, combine beans, broth, tomatoes and oregano. Bring to a boil over medium heat.
  2. Stir in pasta. Cook, partially covered, for 7-8 minutes or until pasta is tender.
  3. To serve, ladle into soup bowls and sprinkle with Parmesan cheese.


To make this vegetarian-friendly, you can substitute vegetable broth in place of the chicken broth.


Here’s a great pasta option for this soup…


Easy White Bean and Pasta Soup Recipe
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23 thoughts on “Easy White Bean and Pasta Soup Recipe

  • March 30, 2012 at 7:22 am

    I’m so printing this! It looks delish! I’d be the only one eating it but that just gives me an excuse to have some girlfriends over for lunch! πŸ™‚ Have a great weekend!

    • March 30, 2012 at 1:05 pm

      For sure, Jessica. Any excuse to invite friends, right? πŸ™‚

  • March 30, 2012 at 9:33 am

    Mmm, looks delish! I’ll have to try making it before it gets too hot out…which may be very soon here in Phoenix. Happy Friday, Sarah!

    • March 30, 2012 at 1:06 pm

      I guess you could always crank up the A/C in your house, Lindsay, lol.

  • March 30, 2012 at 10:13 am

    Looks good, Sarah! I made a creamy spring pasta with peas and asparagus the other night. Hubby loved it, but also told me, “You know, you could add chicken to this.” Hmmm…my man likes his meat. lol

    Have a great weekend!

    • March 30, 2012 at 1:07 pm

      Haha, My hubby would probably say the same thing, Heidi. πŸ™‚

  • March 30, 2012 at 10:27 am

    We only eat meat about twice a week (excluding leftovers). We are super frugal that way (eh hem, healthy). πŸ˜€

    ~ Wendy

  • March 30, 2012 at 10:59 am

    Thanks for the recipe. It sounds great! My daughter makes a meatless bean soup similar to this. I’ve tried meatless chili…not bad.

    We mostly eat chicken. About once a month, I must have a good steak.

  • March 30, 2012 at 12:17 pm

    Mmm, that sounds so good. I don’t eat a lot of meat, so it’s right up my alley. No, I’m not a vegetarian…I’m just often too lazy to cook meat. πŸ™‚

    • March 30, 2012 at 1:16 pm

      I totally agree, Melissa. I hate cooking meat…and especially touching it. Ick. πŸ™‚

  • March 30, 2012 at 12:50 pm

    I have a similar recipe and I love to serve warm, French bread with it. Yum!!

    • March 30, 2012 at 1:16 pm

      Oh yum, Jill. Bread goes good with anything in my book. πŸ™‚

  • March 30, 2012 at 1:29 pm

    We eat a lot of chicken and fish and veggies, and we only do red meat about twice a week. My favorite meat-free dish would be veggie lasagna. MMMM!

    Your soup sounds wonderful, Sarah! I must try this. πŸ™‚
    And about the technology thing… I’ve noticed a lot of glitches this wk, both with WP & Blogger sites. I can’t comment on some posts, but others I can. I’ve been logging into my old blog site to get around this somewhat. There are some sites I can’t comment on using either my new website or old WP site. Go figure…

    • March 30, 2012 at 2:06 pm

      Cindy, I’m curious…What fills the protein role in your lasagna? Does it use a type of bean?

      • April 2, 2012 at 5:20 pm

        My MIL actually used refried beans in hers once, but I think it’s the cheese that adds the protein. πŸ™‚

  • March 30, 2012 at 8:24 pm

    I’m pretty much a meat and potatoes gal. Occasionally, I’ll do eggs for dinner.

    • March 30, 2012 at 9:50 pm

      I love to make breakfast for supper, Susan! Of course, mine tends to be of the carb variety, i.e., French toast or pancakes. πŸ™‚

  • March 30, 2012 at 9:19 pm

    Mmm…this sounds really good. My favorite vegetarian dish is anything Mediterranean.

  • November 17, 2012 at 7:05 pm

    If it uses chicken broth, it is technically not “vegetarian” friendly, but I’ll substitute vegetable broth. Thanks!

    • November 17, 2012 at 9:23 pm

      Good point, Andrea! I just edited the post to mention vegetable broth. Thanks!

Comments are closed.