Slow Cooker (or not) Vegetable Pasta Soup
with white beans
Smarts: The slow cooker makes great beans cooked from dried. If possible, try to soak the dried beans overnight before putting them in the slow cooker. This will help with even cooking. Any white beans will work in this recipe. If not making this with the slow cooker, use canned beans to reduce cook time.
- Beans, any dried white variety - 6 oz (note: use dried only if making with a slow cooker; if making on the stovetop, buy 1 can of beans for 4 servings)
- Carrots - 8 oz, sliced into rounds
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Cheese, Parmesan - 3 oz, grated; rind reserved
- Oil, cooking - 1 Tbsp
- Italian seasoning - 2 tsp
- Thyme, dried - 1 tsp
- Tomato paste - 2 Tbsp
- Vinegar, balsamic - 2 tsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 5 cups
- Pasta, any gluten-free - 8 oz
- Baby spinach - 5 oz
- If making in slow cooker: Rinse beans and soak them in water overnight. This is optional, but will help them to soften up and cook evenly in the slow cooker. (Can be done 1 day ahead)
- Carrots / Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Cheese - Grate and reserve rind. (Can be done up to 2 days ahead)
- If making in slow cooker: Heat a skillet over medium-high heat. Add oil and when it begins to shimmer, add carrots, onions, and garlic. Saute until onions are soft, 3 to 4 minutes. Add Italian seasoning, thyme, tomato paste, and vinegar and saute until veggies are coated, ~1 minute. Transfer to the bowl of a slow cooker and add beans, tomatoes (including liquid), stock, and Parmesan rind. If ingredients are not covered by liquid, add additional stock or water to cover. Cook until beans are tender, 4 to 5 hours on high or 6 to 8 hours on low. (Note: cook time will vary based on the age of the beans. Start checking the beans for doneness at the early range of the cook time.) (Can be done up to 2 days ahead)
- If making on the stovetop: Beans - Drain and rinse.
- If making on the stovetop: Heat a Dutch oven over medium-high heat. Add oil and then carrots, onions, and garlic to heated oil. Saute until onions are soft, 3 to 4 minutes.
- If making on the stovetop: Add Italian seasoning, thyme, tomato paste, and vinegar and saute until veggies are coated, ~1 minute. Add beans, tomatoes (including liquid), stock, and parmesan rind. Reduce heat and simmer for 10 minutes to let the flavors come together.
- Add pasta to soup (if using a slow cooker, make sure the heat is on high). Simmer until pasta is tender, 10 to 12 minutes. (Note: check package instructions for approximate cook time.)
- In the last 2 minutes of cooking, stir in spinach.
- Taste and season soup with some salt, pepper, and a splash of vinegar if needed.
- Ladle soup into bowls and top with grated Parmesan cheese. Enjoy!
Easy to make and delicious. Just as I like it.0 Helpful
Yummy, heart, and healthy. What more do you need?!0 Helpful
So good! Very hearty and filling. Great winter soup.0 Helpful
Tasty and healthy . I cooked Pureano beans instapot for 50 minutes since I was avoiding canned beans . Added some bay leaves , garlic , and slices of leftover onion in instapot . Worked out well and then transferred beans to Dutch oven and just cooked soup on simmer for 30 min .0 Helpful
This is solid comfort food to me. Not going to blow anyone away, maybe, but yummy.0 Helpful
Kiran gave it 4.0 Helpful