Pasta and Bean Soup

Pasta and Bean Soup
Servings: 4 Prep 5 mins Cook 10 mins Start to Finish 15 mins


  • 2 tablespoons olive oil
  • 1 - 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh rosemary (or a pinch crumbled dry rosemary)
  • 2 tablespoons good-quality tomato paste
  • 1 1/2 cups small dry pasta shapes
  • 1 piece parmesan rind (optional)
  • 1 15 ounce can Roman or pinto beans, drained and rinsed
  • Salt and freshly ground black pepper
  • Grated parmesan cheese, for serving

Make It

1. In a heavy soup pot, warm the oil over medium heat. Add the garlic and rosemary and cook until fragrant, 30 seconds. Add the tomato paste and cook, stirring, until incorporated, 1 minute. Pour in 6 cups of water and bring to a boil.

2. Stir in the pasta and parmesan rind and simmer for 5 minutes. Add the beans and simmer for a few more minutes, until the pasta is cooked. Season with salt and pepper and serve hot or warm, passing grated parmesan at the table.


  • Find out more about this recipe on Mom Appetit's blog.