Cannellini and Pasta Soup

Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. olive oil
  • 1⁄3 cup chopped onion
  • 3 cloves garlic, minced
  • 1⁄2 lb. tomatoes, peeled and chopped
  • 5 cups low-sodium vegetable stock
  • 1⁄4 tsp. freshly ground pepper
  • 3 cups canned cannellini beans, rinsed and drained, divided
  • 1 cup orzo
  • 2 Tbsp. Parmesan cheese


  • Heat olive oil in large pot; gently cook onions and garlic until soft but not browned. Add tomatoes, vegetable stock, and pepper.
  • In a food processor or blender, purée 1 cup of cannellini beans; add to stock mixture. Cover and simmer for 20 to 30 minutes.
  • While stock is simmering, cook pasta until al dente; drain.
  • Add remaining beans and pasta to stock; heat through. Serve with Parmesan cheese.