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Italian beans and pasta soup with lots of cheese and veggies, a perfect hearty and filling meal in a bowl to cozy you up on cold winter night. An easy beans and veggie soup that can be put together in just 30 minutes

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


  • Instant Pot


  • 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


  • 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.


  • 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.


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