While this Brothy Bean & Pasta Soup might seem humble, it packs huge flavors! Creamy cranberry beans simmer low and slow with bacon, hearty fall veggies, and fresh herbs in a rich parmesan broth. Add in some pasta with lemon zest and sherry vinegar at the end and you’ve got an absolutely winning combo.
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Simple Bean Soup Never Tasted this Good
Let me tell you, a soup does not have to feel fancy to be lick-the-bowl good! You don’t need fancy ingredients or hours of cooking, but if you master some simple techniques they’ll go a long way. Comforting one-pot brothy beans–low maintenance, simple, and a recipe that everyone should have in their arsenal.
I’ve always loved beans. They’re the unsung heroes of so many recipes! If you’ve never cooked with cranberry beans, they’re a bit like pinto beans and end up with the most beautiful, silky texture. My favorite cranberry beans come from Rancho Gordo (my favorite from my chef days!) and the quality is just unparalleled. I love how much this recipe relies on pantry staples–I always have chicken stock and beans on hand–so it’s perfect for nights when you just aren’t sure what to make, but want something nourishing.
The key to transforming beans into something spectacular is to really lean into texture and complementary flavors. We’re using some hearty veggies in this soup that don’t fall apart while cooking, crispy bacon for smokiness, parmesan rind in the broth for richness, and finishing things off with some aleppo pepper, lemon zest, sherry vinegar, and good olive oil. This is really how you elevate any dish to be something special. Always make sure to serve this brothy bean & pasta soup with some crusty buttered bread on the side for dipping!
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Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Beans. I used cranberry beans here, but you can use any thin-skinned dried bean like pinto, cannellini, or flageolet beans.
- Bacon. I love the smoky flavor that bacon adds, but you could swap it with pancetta or omit it to make the recipe vegetarian.
- Chicken stock. It’s really important to use good stock here! I always use homemade broth, but if you use store bought make sure opt for bone broth or the frozen stock. You can also swap in vegetable broth to make this soup vegetarian.
- Pasta. Any short form pasta works here, but I love to incorporate a fun shape/flavor. I used black pepper barilotti pasta from Trader Joe’s and it was amazing! The black pepper flavor added so much flavor.
- Veggies. I used onion, carrot, celery, and fennel to keep the soup nice and hearty.
- Herbs. Fresh rosemary and thyme add tons of flavor as the beans simmer.
- Aleppo pepper. This doesn’t make the soup spicy, but it does add a layer of flavor that’s so good. Crushed red pepper flakes can be swapped in a pinch.
- Parmesan. Adding the rind from a parmesan wedge is THE move for adding flavor. Since we add parmesan to the finished soup, make sure to buy a small wedge with the rind on–you’ll be blown away by how good it is!
How to Make Brothy Bean & Pasta Soup
Jenny’s Tip: You’ve probably know this, but you absolutely must soak your dried beans before cooking! Make sure to soak them in salt water so they’re extra tender and flavorful. I use about 1 tablespoon of good kosher salt for 1 lb of dried beans.
- Cook the bacon. The goal here is to get the bacon nice and crispy so that it releases some fat. This flavorful bacon fat makes the soup so rich and it’s what we will saute the veggies in for even more flavor.
- Saute the veggies. After the bacon is crispy, remove it from the pot with a slotted spoon so you leave that flavorful fat behind. Cook the veggies until they’re getting browned, about 7-8 minutes.
- Add the remaining ingredients. Tie your herbs into a little bundle with kitchen twine and throw them in the pot with the soaked beans (drain and rinse them!), parmesan rind, bacon, bay leaves, and broth and give it all a big stir. Add in a big pinch of salt and some freshly cracked black pepper.
- Simmer until the beans are tender. I find this is about an hour or so. Start checking the beans for doneness about 45-50 minutes. Once the beans are tender, discard the herbs, bay leaves, and parmesan rind. Stir in the aleppo, lemon zest, and sherry vinegar and season to taste with salt and pepper.
- Cook the pasta. I really like to cook the pasta on the side specifically for leftovers! If you leave the pasta in the soup, it’ll absorb all the liquid and get really mushy. I cook the pasta separately, toss it with a bit of oil, and store separately in a ziplock bag in the fridge.
- Serve it up! Add some of your cooked pasta to a bowl and ladle the bean soup over the top. Add a nice glug of good olive oil and use a vegetable peeler to add some parmesan to the top.
Depending on the type of beans you use, this recipe could take more or less time. You want to simmer the beans until they’re tender, but not falling apart. This will happen at different times for different beans so make sure to keep an eye on things as they cook.
PSSST! You’re Probably Skipping this Important Step when Cooking your Beans
You probably already know than when you’re working with dried beans that you need to soak them for at least 8 hours. But did you know that you absolutely must soak them in salt water??
I’m going to get all science-y on you for a second. Adding salt to the water causes the beans to cook up more tender and creamy because sodium ions in the salt help soften the skins by replacing calcium and magnesium ions. There’s a lot of misinformation out there floating around about how soaking beans in salt water makes them tough–this is just flat out wrong. Not only do you give the beans better texture, but you’re essentially brining them so they’re more flavorful since they’re seasoned from the inside out. Try this and you’ll enjoy the best brothy bean & pasta soup ever!
What to Serve with Brothy Bean Soup
Beyond needing some bread for dipping, like my easy overnight sourdough or my brioche dinner rolls, I love serving up any soup with a hearty salad. Try serving up brothy bean & past soup with any of these salads:
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More One-Pot Fall Soup Recipes
Tomato Soup with Grilled Cheese Croutons
Green Chicken Enchilada Soup
Creamy Gnocchi Soup
Chicken Dumpling Soup
Whole Chicken Orzo Soup
Beef Short Rib Pho
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One-Pot Brothy Bean & Pasta Soup
Ingredients
- 1 lb dried cranberry beans
- 2 tablespoons olive oil
- 4 strips thick-cut bacon, finely minced
- 1 yellow onion, diced
- 1 large carrot, peeled and diced
- 1 fennel bulb, cored and diced
- 2 ribs celery, diced
- 3 garlic cloves, minced
- 10 cups chicken stock, homemade or bone broth is best
- 1 parmesan rind
- 1 sprig rosemary
- 4 sprigs thyme
- 2 fresh bay leaves
- Kosher salt and freshly ground black pepper
- 1 tablespoon sherry vinegar
- 1 teaspoon lemon zest
- 1/2 teaspoon aleppo pepper
- 16 oz dried short pasta*
- Parmesan, for topping
Instructions
- Soak the beans. Place the beans in a large dutch oven or bowl after picking them over for discolored beans or small rocks. Cover with 2-3 inches of cool water and 1 tablespoon kosher salt and stir until the salt is dissolved. Let the beans soak for 8-12 hours. After soaking, drain the beans in a colander and rinse them with cold water.
- Render the bacon. Heat the olive oil over medium-low heat in a 5-6 quart dutch oven. Add the bacon and cook, stirring occasionally, until it’s crispy. Use a slotted spoon to transfer the bacon to a small bowl.
- Saute the veggies. Increase the heat to medium and add the onions, carrots, celery, and fennel to the pot. Let the veggies cook, stirring occasionally, until they’re soft and starting to brown. Stir in the minced garlic and cook for 1 minute more.
- Simmer. Stir in the chicken stock, bacon, and soaked beans and season with salt and pepper. Tie the herbs in a small bundle and add those to the pot with the parmesan rind and bay leaves. Bring to a simmer, cover, and lower the heat to medium-low. Simmer for about an hour, or until the beans are creamy and tender. Discard the herbs, bay leaves, and parmesan rind and stir in the sherry vinegar, aleppo pepper, and lemon zest. Season with salt and pepper, as needed
- Cook the pasta. Bring a pot of salted water to a boil. Cook your pasta to al dente, then drain and rinse with cool water to stop the cooking process. Toss the cooked pasta with a tablespoon of olive oil to keep it from sticking. Divide the pasta into bowls, then ladle the bean soup over the top. Top with a drizzle of good olive oil and some shaved or grated parmesan cheese.
Notes
Storage:
Leftover soup can be stored in the fridge for about 5 days or so, or frozen for up to 3 months. I recommend storing the pasta separately from the soup so that it doesn’t become water-logged as it sits.Nutrition
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