This is a hearty, delicious, feel-good soup perfect for any cold evening. You will want to make this over and over again! It’s family-tested and approved as my sister craves it all year round, but especially as a pick me up when she is sick.
Why this Recipe Works
Pasta and beans provide the bulk and the heartiness of this soup, with the tomatoes and stock as the main soup base. It has such a great warm and savory flavor profile, seasoned with sauteed garlic, onion and red pepper flakes.
Adding the garlic, onion, and red pepper flakes before liquid is added to the recipe allows them to fully develop and shine throughout the soup.
The fresh and light flavor of the chard is a great addition, balancing the more dense components of the beans and pasta. It is added at the end to keep it light and fresh without letting it get bitter.
The noodles cook in the soup base, absorbing all the flavors developed in the soup.
This recipe is vegan, making it a great option for everyone.
Ingredients & Substitutions
cannellini beans - I used canned beans for this recipe, but you can also cook them from dried beans. I've also made this recipe with chickpeas and pinto beans.
pasta - use a small pasta like shells, rotini, or or orecchiette that fits in a soup spoon.
chard - I use rainbow or red chard because I love the color and it is more delicate than collard greens. You can substitute with kale.
stock - this recipe calls for vegetable stock to keep it vegan, but you can also use chicken stock.
How to Make this Recipe
Heat the olive oil over medium to medium-high heat. Use a stock pot or large enameled cast-iron dutch oven. Add the onion, garlic, and red pepper flakes. Sautée until the onion is translucent.
Add the cannellini beans. Add the tomatoes by pulverizing them in your hand before you drop them in. Careful with splatter!
Add the stock and bring to boil.
Drop in the pasta. It will take longer to cook than if you were cooking them in boiling water. Usually, 15-20 minutes if using dried noodles.
Turn down to a simmer or off if cooking in enameled cast iron. Add in the greens 5 minutes before serving.
White Bean Soup FAQs
No, but they are a great substitute for each other.
No, but they are a great substitute for each other.
Yes, but it is best to add the chard right before serving. Also, if you leave the soup for too long, you will need to add more water or stock to reheat because the noodles will absorb all the liquid.
More Cozy Soup
When I moved to the Northwest, I found myself craving soup more and more. Here are some of my favorites, and the first two are also vegan:
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.
Hearty White Bean Soup
Ingredients
- 2 tablespoon olive oil
- 1 small onion sliced into very thin half-moons
- 2 cloves garlic minced (optional)
- 1 teaspoon Red pepper flakes I use about 1 tsp, sometimes more if I am in a spicy mood, but use less if you don't like spice
- 15 oz. canned white cannellini beans washed and drained
- 28 oz. can San Marzano tomatoes
- 2 cups vegetable stock
- ½ lb. pasta shells or orchiette
- 1 bunch rainbow chard stemmed and ripped up. I prefer it with chard.
Instructions
- Heat the olive oil over medium to medium-high heat.
- Add the onion, garlic, and red pepper flakes. Sautée until the onion is translucent.
- Add the canellini beans. Add the tomatoes by pulverizing them in your hand before you drop them in. Carful with splatter!
- Add the chicken stock and bring to boil.
- Drop in the pasta. It will take longer to cook than if you were cooking them in boiling water. Usually ~20 minutes.
- Turn down to a simmer or off if cooking in enameled cast iron. Add in the greens 5 minutes before serving.
Notes
Nutrition
This post was originally published in November of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.
Marlene
One question please? The recipe says vegetable stock the instructions say chicken stock What is your preference?
Candice
Nice catch! I've used both with great success. I do prefer it with chicken stock, but it is likely because I use homemade chicken stock and usually store bought vegetable stock and homemade is always better. You should be fine with either one.