Healthy Recipes Cooking Methods Quick & Easy Quick & Easy Soup White Bean Soup with Pasta 4.6 (24) 19 Reviews We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad. By Devon O'Brien Devon O'Brien See More As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Updated on January 17, 2025 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 15 mins Total Time: 25 mins Servings: 6 Nutrition Profile: Gut Healthy Anti-Inflammatory Mediterranean Diet Nut-Free Soy-Free High-Fiber Heart-Healthy Egg-Free Low-Calorie Jump to Nutrition Facts How to Make White Bean Soup with Pasta This hearty soup is the perfect winter meal! Here are tips on how to make it: Use Frozen Mirepoix Mirepoix is a combination of diced onion, celery and carrots. It's typically used as a flavor base for stocks, soups and stews. For this recipe, we use frozen mirepoix, which is convenient to have on hand and cuts down on prep time. You can make your own mirepoix by dicing onion, celery and carrots in a 2:1:1 ratio—two parts onion, one part celery and one part carrot. Reserve 1 ½ cups of it for this recipe and freeze the rest. Jacob Fox Choose the White Beans We use cannellini beans for this recipe, but you can use any type of white bean such as navy beans or Great Northern beans. Just make sure to use low-sodium canned white beans. Cook the Pasta Separately Cooking the pasta separately prevents it from overcooking and becoming soggy. If you're making this soup in advance, storing the soup and pasta separately keeps the pasta al dente before reheating. You can refrigerate the soup and pasta in separate airtight containers for up to 3 days. Additional reporting by Jan Valdez Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 1 tablespoon extra-virgin olive oil 1 ½ cups frozen mirepoix (diced onion, celery and carrot) 2 cloves garlic, minced 1 teaspoon Italian seasoning 1 teaspoon salt ¼ teaspoon crushed red pepper ¼ teaspoon ground pepper 1 28-ounce can no-salt-added diced tomatoes 2 cups low-sodium no-chicken broth or chicken broth 1 15-ounce can low-sodium cannellini beans, rinsed 8 ounces small whole-wheat pasta, such as elbows 1 ½ cups frozen cut-leaf spinach 4 tablespoons grated Parmesan cheese Directions Put a large saucepan of water on to boil. Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes. Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain. Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan. Jacob Fox Equipment Large saucepan, large pot Originally appeared: EatingWell Magazine, December 2021; updated October 2022 Save Rate Print Nutrition Facts (per serving) 277 Calories 5g Fat 49g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/3 cups Calories 277 % Daily Value * Total Carbohydrate 49g 18% Dietary Fiber 9g 32% Total Sugars 7g Protein 12g 24% Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 3mg 1% Vitamin A 2217IU 44% Sodium 576mg 25% Potassium 329mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.