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You are here: Home / Soups / Bean & Farfalle Pasta Soup Recipe

Bean & Farfalle Pasta Soup Recipe

October 9, 2018

I made the best soup last night. I’m not even sure what was so great about it, but I can’t stop thinking of it. It was so simple too; it consisted of carrots, onion, celery, beans, tomatoes and farfalle pasta, which look like bow ties. Of course, there were other ingredients that I’m forgetting too. When I was standing over my stove top putting everything into the pot, it looked like there was so much liquid. I thought it was going to be a watery soup, but I was wrong. The pasta and beans absorbed so much of that liquid that the soup ended up being quite robust. That’s right, robust!

Bean & Farfalle Pasta Soup Recipe

The Recipe

This is one of those soups that will warm your bones on a chilly autumn afternoon. It’s perfect for that. It’s not one of those hot pureed soups that are good for sub-zero temperatures, but it’s perfect for autumn. It’s tasty, filling and just satisfying all around. And even more importantly, it’s so easy to prepare. There’s some simple prepping, sauteing in a skillet and then boiling and simmering. I loved how this soup came together at the end. All the ingredients plumped up in the broth and there was a lot of interest. The taste was perfect as well. It truly may be the perfect vegetable and pasta soup.

Ingredients

Serves: 4

5 Tablespoons Olive Oil
1 Large Sweet Onion, Chopped
1 Celery Stalk, Chopped
2 Carrots, Chopped
5 Cups Vegetable Stock
14-Ounce Can Chopped Tomatoes
1 1/2 Cups Dry Farfalle Pasta
14-Ounce Can Borlotti (or any) Beans, Drained
3 Ounces Baby Spinach
Salt
Ground Black Pepper
Grated Parmesan Cheese to Serve

Step-by-Step Instructions

I’d like to thank Valerie Ferguson and my huge cookbook called Vegetarian for this recipe. I’m on a roll with this resource and it’s turning out better than I had hoped.

Bean & Pasta Soup

Soften the Vegetables

Warm a large skillet over medium heat on your stove top. When the pan is to temperature, add the olive oil, carrots, onion and celery and sautee these ingredients for approximately eight minutes.

Sauteed Vegetables in Cast Iron Skillet

Simmer the Vegetables

Warm a large pot over high heat on your stove top. Add the stock, tomatoes and sauteed vegetables to the pot and bring everything to a boil. Then, reduce the heat to medium-low and let things simmer for 10 minutes.


Cook the Pasta

Bring the heat back to high and add in the pasta and the beans. Let the pasta cook for eight minutes. After that, reduce the heat back to medium-low and add in the spinach. Stir and let cook for two minutes. Season with salt and pepper to taste.

Large Pot of Soup

Plate & Serve

Divide the soup between bowls and sprinkle some Parmesan cheese over each. Serve and enjoy!

The Final Bean & Pasta Soup

I’m super excited about this soup. I need to remember this one because I want to make it over and over again. It’s just so perfect for so many nights. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

Pasta & Soup in Bowl

Related posts:

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  2. Italian Fish Soup Recipe
  3. Potato & Zucchini Soup with Mint Recipe by Williams-Sonoma
  4. Bow Tie Pasta with Swiss Chard & White Beans Recipe
  5. Potato Soup with Egg Noodles Recipe

Filed Under: Soups

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About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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