#Pantrysoup – Beans and Pasta

March 22, 2020 Published by Dina

Considering we are not running to the grocery store every day now it is good to have a few recipes of good food you can cook from staple panrty items and this soup is just such recipe. Made with beans, canned tomatoes and pasta, you can whip it up in no time and have a delicious and nourishing soup that for us means dinner.

You can use canned beans or dried beans but dried beans will taste better. If you haven’t soaked the beans overnight then do a quick soak: place beans and plenty of water in a large pot and bring to a boil. Once boiled, turn the heat off and leave it covered for an hour or so and then proceeded with the recipe. I had pre-cooked beans in the fridge so I used them in this soup. It’s not a bad idea to cook beans in batches and keep them in the freezer for just such occasions. Freeze 2-3 cups of beans in each plastic bag and take it out when you need.

#Pantrysoup – Beans and Pasta

Recipe by Dina Honke


Prep time


Cooking time




  • 3 tablespoons olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 4 cups cannellini beans, cooked

  • 1 small can diced tomatoes

  • 6-8 cups stock

  • Salt and pepper

  • 2 cups small shape pasta such as shells or tubes

  • Garnish
  • Shaved parmesan

  • 1/2 cup bread crumb toasted in skillet with 1 tablespoon olive oil

  • 1/3 cup chopped parsley


  • Heat oil in a soup pot.
  • Add onion and garlic and cook on medium heat until fragrant without burning
  • Add the cooked beans and mix.
  • Add the tomatoes and mix.
  • Add 6 cups stock, have more stock available as needed to keep it soupy.
  • Bring to a boil, add salt and pepper to taste. Do not salt yet if you are using uncooked beans as it hardens their shell and slows down the cooking..
  • Cook on medium heat for about 20-30 minutes if you are using cooked beans. If the beans are uncooked, continue cooking until they are done, about an hour.
  • Add stock as needed to keep it soupy.
  • When the soups is done add the pasta, make sure there is enough stock in the pot, cover and let sit for 25 minutes to allow the pasta to cook with the residual heat. It will absorbe a lot of the stock so keep an eye on it and add more as needed.
  • Serve in bowls with parmesan shaving and a spoonful of the toasted bread crumbs and parsley mixed together. Serve with crusty bread that you can dip into the soup (delish).
  • Ciao.

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