Tuscan White Beans Pasta Soup {Instant Pot}

Tuscan White beans and pasta soup with lots of cheese and veggies. This makes a perfect hearty and filling meal in a bowl along with crusty Italian bread. It’s quick, easy, filling and uses a lot of fresh ingredients.

An easy White cannellini beans, veggie, and lentils soup that can be put together in just 30 minutes. It makes a great one-pot meal. You can serve it up as is for a lighter meal, or add some grilled toast to make it more filling. Actually it is more like a hearty bean stew than a soup. But it is known as white beans pasta soup so I will call it that.

Another special thing I love about this white bean soup is, simple ingredients come together to make this utterly satisfying full of flavour homestyle Italian meal. Perfect for a weeknight dinner try it you would want to make it again.

You already know my love of soups and meal in bowls, that make life much easier. Another thing that I love is Italian food! That was one of the reason that during I spent lot of time in Italy and did 2 short courses to learns Italian basics.

Ingredients for Tuscan White Beans Pasta soup

From Pantry: White canneilini beans, pink lentils,

Fresh: Zucchini, baby tomatoes, celery, onion, garlic, basil

Pasta: Macaroni

Olive oil

Spices and Seasonings: white wine vinegar, black pepper, oregano, dried parsley, salt to taste

Cheese: parmesan cheese

How to Make It

For creating this Tuscan bean pasta soup, I used pink lentils as a base. I also add white beans/canneilini beans as that is main ingredient of this Tuscan pasta soup.

To make it even more healthy I added few chopped veggies like zucchini, celery and baby tomatoes.

Recipe Notes and Tips

• This does not require elaborate cooking so perfect if you are a lazy cook like me.
• Other thing that makes it easier to cook is I keep my most ingredients chopped and prepped on the weekends.
• The secret to best tasting soup is seasoning it well.
• Use fresh ingredients, and cooking it upto a right texture.
• How you cut your vegetables also matters because cut of the produce makes difference in the overall cooking time.
• I sometimes add spinach to this that adds taste as well as makes it nutritious.

Substitutions For Ingredients

• Sometimes when I do not have white beans I use kidney beans/rajma. The taste and look changes but this substitution for white beans works good taste wise.
• I have used macaroni pasta here, you can use any short pasta to make this soup even ditalini pasta works great too.
• I use parmesan cheese cheese if you have Pecorino Romano cheese that works too.
• If you are vegan and want to enjoy the tuscan bean soup you just have to skip the parmesan cheese. But in whatever I have learned during my short courses no dish in Tuscan cuisine is complete without little shavings or gratings of their favourite cheese parmigiano.

More Such Recipes to Try

Pasta e Fagioli

Homemade Fresh Tomato Soup

Instant Pot Veggie and Quinoa Soup

Pasta Soup Recipe

📖 Recipe

Tuscan White beans and pasta soup

Tuscan White beans and pasta soup with lots of cheese and veggies. This makes a perfect hearty and filling meal in a bowl along with crusty Italian bread. It’s quick, easy, filling and uses a lot of fresh ingredients.

5 from 1 vote

Print Pin Rate

Course: Soup, soups stews

Cuisine: Italian

Keyword: beans soup, pasta soup, tuscan white beans, Tuscan white beans and pasta

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 4 minutes minutes

Servings: 4

Calories: 421kcal

Author: Rekha Kakkar

Equipment

• Instant Pot

Ingredients

• ¼ cup pink lentils dried
• 1 can white cannellini beans
• 2 tablespoon Extra Virgin Olive Oil
• 1 medium onion chopped
• 1 cup macaroni pasta
• 1 cup tomato puree
• 2 medium carrots small dice
• 2 stalks celery chopped
• 1 medium zucchini diced
• 2 teaspoon Italian seasoning
• 1 teaspoon black pepper
• 1 teaspoon Red chilli flakes optional
• 50 g baby tomatoes
• 2 cups vegetable broth
• 1 tablespoon white wine vinegar
• 4-5 tablespoon grated parmesan cheese

Instructions

• Start Instant pot on saute mode and add 2 tablespoons of olive oil.
• Add the onions, garlic, carrots, celery, zucchini, and saute for 2 minutes.
• Add rinsed and washed cannellini beans, rinsed and washed dried pink lentils, tomato puree and halved baby tomatoes.
• Add vegetable broth, oregano, parsley, mixed herbs, black pepper, salt and stir it well.
• Put the lid on the instant pot and set it to beans/ stew mode.
• Once done, allow natural pressure release for 5 minutes then force release the pressure by moving the valve to ventilating position. Check the seasoning and consistency of the soup. If you like it thicker take out a small portion and blend it.
• Return the blended soup back to the pan and mix well. Add white wine vinegar and stir to mix well.
• Serve it hot with a generous sprinkle of parmesan cheese and a crostini or toasted bread if you like.

Notes

• Sometimes when I do not have white beans I use kidney beans/rajma. The taste and look changes but this substitution for white beans works good taste wise.
• I have used macaroni pasta here, you can use any short pasta to make this soup even ditalini pasta works great too.
• I use parmesan cheese cheese if you have Pecorino Romano cheese that works too.
• If you are vegan and want to enjoy the tuscan bean soup you just have to skip the parmesan cheese. But in whatever I have learned during my short courses no dish in Tuscan cuisine is complete without little shavings or gratings of their favourite cheese parmigiano.

Nutrition

Calories: 421kcal | Carbohydrates: 67g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 624mg | Potassium: 1325mg | Fiber: 14g | Sugar: 10g | Vitamin A: 6180IU | Vitamin C: 23mg | Calcium: 208mg | Iron: 6mg

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