Italian Pasta and Bean Soup

This recipe calls for more carrots than are traditionally used in Italian bean soup. You can cut that number if you prefer.

Serves: 8Hands-on: 15 minutesTotal: 3 hours 45 minutesDifficulty: Easy

Serves: 8


  • 2 cups dried cannelloni or small white beans
  • 6 cups water
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 lb. carrots, peeled and sliced
  • ½ cup tomato sauce
  • ¼ tsp. dried red pepper flakes
  • ¼ tsp. dried oregano
  • ¼ tsp. dried rosemary
  • ½ tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. granulated sugar
  • 6 cups water
  • 1 cup chicken broth
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 cup dried medium pasta


  • Add the beans and water to a 4-quart Dutch oven or stew pot and bring to a boil; cover, turn off the heat, and let sit for 1 hour. Drain the beans, discarding the water.
  • Return the beans to the pan along with all of the other ingredients except the pasta. Bring to a simmer over medium heat; reduce the heat, cover, and simmer for 2 hours, or until the beans are very tender. Remove the bay leaf and discard.
  • Add the pasta to the pan. Cover and cook for 15 minutes, stirring occasionally, or until the pasta is tender.