Cannellini Beans and Pastina

Cannellini Beans and Pastina soup offers a comforting and hearty dish that combines creamy beans with delicate pastina pasta in a flavorful broth. This recipe begins by creating a robust base with onions, garlic, and a hint of red pepper for warmth. Whole tomatoes and a bay leaf enrich the soup’s depth, while mashed beans contribute thickness and texture.

Finished with grated Parmesan cheese and fresh herbs like parsley or basil, each bowl of this soup promises a satisfying blend of Italian flavors. Perfect for any occasion, it’s a nourishing choice that pairs well with crusty bread and a sprinkle of extra Parmesan on top.

How to make Cannellini Beans and Pastina

Ingredients:

3 14-ounce cans cannellini beans, or other white beans such as navy or Great Northern

Chicken broth, vegetable broth or water as needed

3 tablespoons extra virgin olive oil

½ onion, chopped

2 cloves garlic, finely chopped or grated

½ teaspoons crushed red pepper

1 14-ounce can whole tomatoes

1 whole bay leaf

Kosher salt

1 cup dried short pasta

⅓ cup grated Parmesan cheese, plus additional for serving

¼ cup chopped parsley, basil or rosemary (or a mixture)

Instructions:

Drain 2 cans of beans into a strainer set over a bowl or large measuring cup. Add enough broth or water to the liquid to measure a total of 3 cups. This is the liquid base of the soup.

In a food processor, pulse the remaining can of beans (1 ½ cups) along with the can liquid until almost smooth. Alternatively, mash the beans in a bowl with a potato masher or wooden spoon. Set aside until the soup is cooked.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and red pepper. Cook until the onion is softened, stirring frequently, about 5 minutes.

Add the whole beans, broth or water mixture, tomatoes, bay leaf and 1 ½ teaspoons salt. Bring to a simmer. Cook, partially covered, 15-20 minutes. Keep an eye on the heat to make sure the soup doesn’t boil.

While the soup simmers, cook the pasta in boiling salted water until al dente. Drain.

Stir the pasta, reserved bean puree, cheese and herbs into the soup until combined. Adjust the thickness of the soup by adding more broth, if you like. Taste for seasoning, adding more salt and pepper to taste.

Serve the soup in bowls, with additional cheese to taste.

Notes:

Choice of Beans: Cannellini beans are traditionally used for their creamy texture, but you can substitute with navy beans or Great Northern beans based on availability or preference.

Liquid Base: Use the liquid drained from 2 cans of beans combined with broth or water to create a flavorful base for the soup. This ensures that the soup is rich and well-seasoned.

Bean Preparation: Puree a portion of the beans to add thickness and body to the soup. You can do this in a food processor until almost smooth or mash them manually with a potato masher. Set aside this bean puree until needed.

Aromatic Base: Saute chopped onion, garlic, and crushed red pepper in olive oil until softened. This forms the aromatic foundation of the soup, imparting depth of flavor.

Tomatoes and Seasonings: Add whole tomatoes (crushed by hand or chopped) along with a bay leaf and salt to the pot. Simmer gently to allow flavors to meld, being cautious not to let the soup boil vigorously.

Cooking the Pasta: Prepare short pasta separately until al dente in salted boiling water. Drain and set aside. This prevents the pasta from absorbing too much liquid from the soup and becoming mushy.

Combining Ingredients: Once the soup base is ready, stir in the cooked pasta, reserved bean puree, grated Parmesan cheese, and chopped herbs (such as parsley, basil, or rosemary). Adjust the thickness of the soup by adding more broth if desired.

Final Seasoning: Taste and adjust seasoning with salt and pepper as needed before serving. The addition of Parmesan cheese enhances the richness of the soup while herbs provide freshness.

Serving: Ladle the Cannellini Beans and Pastina soup into bowls and garnish with additional grated Parmesan cheese to taste. Serve hot with crusty bread for a complete meal.

Variations: Customize the soup by adding vegetables like spinach or kale during the final minutes of cooking, or enhance the flavor with a splash of balsamic vinegar or a drizzle of good quality olive oil.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of beans in this recipe?

Yes, you can substitute cannellini beans with navy beans, Great Northern beans, or any other white beans based on your preference.

How can I make this recipe vegetarian or vegan?

Use vegetable broth instead of chicken broth and omit the Parmesan cheese or use a vegan alternative.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes.

Dice them and use about 1 ½ cups of diced tomatoes in place of the canned tomatoes.

What can I use if I don’t have a food processor to puree the beans?

You can mash the beans with a potato masher or a fork until they are smooth enough to add body to the soup.

Can I prepare this soup in advance?

Yes, you can prepare the soup ahead of time and reheat it gently before serving. It also freezes well for up to 3 months.

What herbs can I use besides parsley, basil, or rosemary?

Thyme or oregano are also great options that pair well with beans and pasta.

How do I adjust the consistency of the soup if it’s too thick or too thin?

If the soup is too thick, add more broth or water.

If it’s too thin, let it simmer uncovered for a bit longer to reduce and thicken.

Can I add vegetables like spinach or kale to this soup?

Yes, add them during the last few minutes of cooking until they are wilted or tender.

What type of pasta works best in this recipe?

Short pasta such as ditalini, small shells, or elbow macaroni work well because they cook quickly and are easy to eat in soup.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.

Reheat gently on the stove or in the microwave before serving.