Cozy, comforting, and oh so delicious, this White Bean Noodle Soup is loaded with flavor and healthy too!
Soup season is still going strong and I’m straight up STOKED to share this hearty white bean noodle soup with y’all today!
The ingredients are super simple and probably already chilling in your pantry and crisper drawer as we speak!
We start off with a cozy combo of onion, carrot, celery, and garlic then add some flavorful dried spices, creamy white beans, diced tomatoes and veggie broth. Top it with sprinkling of parmesan cheese, fresh kale, and some tender noodles and you’re ready to get slurping!
I used my favorite vegetable broth for the base but my T-Rex friends are welcome to use chicken broth.
It can also be made vegan by omitting the parmesan cheese in the recipe.
Here’s what we’re looking at in terms of ingredients:
Soup Ingredients Needed
- yellow onion
- olive oil
- petite diced tomatoes
- vegetable broth (or chicken broth)
- cannellini beans
- parmesan cheese + rind to flavor the broth
- Italian seasoning
- crushed red pepper flakes
- salt and pepper
Soup Details and Swaps
For the garlic, fresh is best. You’ll get the absolute best flavor from freshly minced garlic vs. the pre-minced jars. I used 3 large cloves but go ahead and measure it with your heart – extra is always welcome around here!
No kale? No problem! Try it with fresh spinach.
For the beans, you can use cannellini beans or great northern beans – both are fantastic here!
I used trottole noodles but any shape of small pasta will work fabulous here. You can use elbows, shells, ditalini, mini farfalle, or even cheese tortellini!
White Bean Soup Serving Suggestions
I love serving mine with some homemade toasted croutons (perfect use for day old bread – woot!) or a slice of whole wheat bread brushed with butter and garlic.
For a colorful garnish, I added some fresh parsley on top. Fresh basil would also be glorious if you have a little windowsill herb garden like I do. Don’t fret if not; the extra herbs are 100% optional.
Meal Prep Tip
I like to cook the noodles separate from the soup to prevent it from soaking up all the broth and spices and this way leftover bowls of soup can be easily frozen or stored in the fridge to reheat later! Aside from making it meal prep friendly, keeping the pasta separate also prevents it from becoming soggy or overcooked.
The soup will keep 3-4 days in the fridge or can be frozen for a month.
White Bean Noodle Soup
Ready to get your soup on? Let’s do this!
This rockin’ recipe yields 4 large bowls or around 8-9 cups of soup.
White Bean Noodle Soup
- 1 TBSP olive oil
- 1 small or medium yellow onion
- 2 carrots
- 1-2 ribs/stalks celery
- 3-4 cloves fresh garlic
- 1½-2 tsp Italian seasoning blend* (Mrs. Dash is my favorite!)
- ¾ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp crushed red pepper flakes
- 1 (15 ounce) can petite diced tomatoes
- 3 cups vegetable broth or chicken broth
- 1 Parmesan cheese rind to flavor the broth (optional)
- 2 (15-ounce) cans cannellini beans or great northern beans
- 4 oz small pasta noodles (approx. 1.5 cups uncooked pasta)
- 1 ½ cups fresh chopped kale
- ¼-½ cup grated Parmesan cheese for topping
- Prep and measure remaining ingredients. Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and then smash and mince fresh garlic.
- Heat a large pot or dutch oven to medium-high heat with olive oil. Sauté onions, celery, and carrots until tender.
- Add garlic and spices (Italian seasoning, salt, pepper, and red pepper flakes) and sauté for about a minute more until fragrant.
- Add tomatoes and their juices, broth of choice, drained/rinsed beans, and optional Parmesan cheese rind. Bring to a boil.
- Bring soup to a boil, then reduce to a low but active simmer and cover. Cook for about 15 minutes or until vegetables are tender and beans are warmed through.
- While the soup simmers, cook pasta via package instructions and drain.
- Remove and discard parmesan rind. Taste the soup and add any additional herbs/spices your heart desires. For a brothier soup you're welcome to add an additional cup of broth but be sure to increase salt/pepper/spices to compensate.
- Just before serving stir in pasta and kale. Top each bowl with a sprinkle of tasty Parmesan cheese and enjoy!
PLANNING ON LEFTOVERS?
- Keep the pasta and parm topping separate and add before serving for best results.
- Leftovers can be stored in airtight container(s) in the fridge for easy heat-and-eat meals for the next 3-4 days. Soup may also be frozen for a month.
More Tasty Bean Recipes
- Crispy Chickpea Taco Salad
- NEW! Black Bean Quinoa Chili
- Chickpea Minestrone
- Maple Balsamic Baked Beans via The Recipe Rebel
- Black Bean Tostadas
If you get a chance to try this white bean noodle soup recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations.
I can’t wait to see what you whip up!