One-Pot Brothy Bean & Pasta Soup

Soup, Soups

One-Pot Brothy Bean & Pasta Soup

5 from 1 vote

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.

Print Recipe Pin Recipe

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Makes: 8 servings

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

*I used the black pepper barilotti from Trader Joe's for this recipe and it was SO GOOD. It was seasonal, so if you make this soon, get over there asap to grab some. Otherwise, any short pasta will work but I love to choose a fun shape or flavor to complement the soup.

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

Calories: 615kcalCarbohydrates: 94gProtein: 30gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 16mgSodium: 543mgPotassium: 1450mgFiber: 18gSugar: 10gVitamin A: 1435IUVitamin C: 8mgCalcium: 128mgIron: 5mg