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tuscan white beans soup

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.
Ingredients Equipment Instructions Nutrition Notes
US Customary - Metric
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 minutes
Course Soup, soups stews
Cuisine Italian
Servings 4
Calories 421 kcal
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Equipment

  • Instant Pot
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Ingredients
 
 

  • 1/4 cup pink lentils dried
  • 1 can white cannellini beans
  • 2 Tbsp 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 tsp Italian seasoning
  • 1 tsp black pepper
  • 1 tsp Red chilli flakes optional
  • 50 g baby tomatoes
  • 2 cups vegetable broth
  • 1 tbsp white wine vinegar
  • 4-5 tbsp 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: 421kcalCarbohydrates: 67gProtein: 19gFat: 10gSaturated Fat: 2gCholesterol: 4mgSodium: 624mgPotassium: 1325mgFiber: 14gSugar: 10gVitamin A: 6180IUVitamin C: 23mgCalcium: 208mgIron: 6mg
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