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

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.

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Course: Soup, soups stews

Cuisine: Italian

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

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 4 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