Northern Kentucky food pantries often provide shelf-stable staples that can become a filling meal with a few fresh or frozen additions. This flexible bean soup combines canned beans, tomatoes, vegetables, and pantry seasonings in one pot; it is satisfying on its own and easy to adapt to what you have.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (about 150 g)
- 2 medium carrots, diced (about 120 g)
- 2 celery stalks, diced (about 80 g)
- 3 garlic cloves, minced (about 9 g), or 1 teaspoon garlic powder (3 g)
- 1 teaspoon dried Italian seasoning (1 g)
- ½ teaspoon smoked paprika (1 g), optional
- ¼ teaspoon black pepper (0.5 g)
- 2 tablespoons tomato paste (30 g), or ¼ cup tomato sauce (60 ml)
- 1 can diced tomatoes, 14.5 ounces (411 g), including juices
- 2 cans beans, 15 ounces (425 g) each, drained and rinsed; use kidney, pinto, cannellini, or a mix
- 6 cups low-sodium vegetable or chicken broth (1.42 L), or water plus bouillon prepared according to its label
- 1 cup small pasta, such as elbows or ditalini (100 g), optional
- 1 cup chopped frozen spinach or kale (about 30 g), optional
- 1 tablespoon cider vinegar or lemon juice (15 ml)
- Salt, to taste, usually ½–1 teaspoon (3–6 g), depending on broth and beans
Instructions
- Prepare the vegetables and beans. Drain and rinse the beans under cool water, then set them aside. If using bouillon, mix it with the water as directed on the package; some products are much saltier than others, so wait until the end to add salt.
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. If the pot gets dry, add a tablespoon or two of water rather than more oil.
- Stir in the garlic, Italian seasoning, paprika if using, and black pepper. Cook for 30 seconds, just until fragrant. Mix in the tomato paste and cook for another minute; this briefly deepens its flavor. If using tomato sauce instead, add it with the diced tomatoes in the next step.
- Add the diced tomatoes, beans, and broth. Scrape the bottom of the pot to loosen any browned bits. Bring the soup to a gentle boil, then reduce the heat so it simmers steadily but does not bubble vigorously. Cover partially and cook for 20 minutes, stirring once or twice.
- For a thicker broth, mash about ½ cup (85 g) of beans against the side of the pot with a spoon, then stir them back in. This is optional; avoid blending the whole soup unless you want a smooth texture.
- If adding pasta, stir it into the simmering soup and cook according to the package time, usually 8–10 minutes, until just tender. Add a splash of water or broth if the soup becomes thicker than you like. For a soup without pasta, simmer for 8–10 more minutes instead.
- Stir in the spinach or kale, if using, and cook for 2–3 minutes, until hot and wilted. Add the vinegar or lemon juice, then taste and add salt as needed. Let the soup stand off the heat for 2 minutes before serving. If it has cooled during preparation, bring it back to a simmer before serving.
Tips
- Rinsing canned beans removes some surface starch and salty canning liquid. If you prefer a richer broth, keep the liquid from one can, but reduce added salt and expect a slightly thicker, cloudier soup.
- Check the broth or bouillon label before seasoning. Add salt at the end in small pinches; tomato products and canned beans can also contribute sodium.
- Do not boil the soup hard after adding pasta. A gentle simmer helps pasta cook evenly and keeps beans from breaking apart. If making soup ahead, cook pasta separately so it does not absorb most of the broth.
- Keep the recipe budget-friendly with frozen vegetables or whatever beans are available. If using dried beans, cook them fully according to package directions before adding them; do not put dry beans directly into this short-cooking soup.
Serving Suggestions
Serve the soup hot in bowls with toast, cornbread, crackers, or a simple green salad. A spoonful of plain yogurt or sour cream, grated cheese, chopped parsley, or a little extra vinegar makes a useful topping, but the soup is complete without any garnish. For a heartier meal, offer bread alongside and let diners add it at the table rather than stirring it into the pot.
Variations
Use black beans and cumin instead of Italian seasoning for a different flavor direction; add corn or a pinch of chili powder if available. For a smoky version, use smoked paprika and pinto beans. To add meat, brown 8 ounces (225 g) of ground beef or turkey before cooking the vegetables, drain excess fat, and then continue with the recipe. Ground beef or turkey must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer, before the broth is added. For a gluten-free bowl, skip the pasta or choose pasta labeled gluten-free and verify that the broth and seasonings suit your needs.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Keep the soup refrigerated at 40°F (4°C) or below and use it within 3–4 days, or freeze it for up to 2–3 months for best quality. Pasta softens as it sits, so freezing is best before pasta is added; alternatively, store cooked pasta separately. Thaw frozen soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring, until steaming throughout and at least 165°F (74°C); check with a food thermometer. In a microwave, cover loosely, stir partway through, and heat until it reaches 165°F (74°C). Add water or broth if the soup has thickened.
Frequently Asked Questions
Can I make this soup without broth?
Yes. Use water and bouillon prepared according to its label, or use water with extra herbs, garlic, and a little salt. Taste at the end because water-based soup may need more seasoning than broth-based soup.
Which beans work best?
Kidney, pinto, cannellini, navy, and great northern beans all work. Mixing types gives the soup a varied texture. Drain and rinse canned beans before adding them unless you specifically want a thicker, starchier broth.
Can I make it in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavor, then transfer them to the slow cooker with the tomatoes, beans, seasonings, and broth. Cook on low for 4–5 hours or high for 2–3 hours. Add cooked pasta near the end, or cook and serve it separately; slow-cooker timings vary by appliance.
How can I make the soup thicker?
Mash some beans in the pot, simmer uncovered for a few minutes, or stir in a small amount of tomato paste. If you use pasta, remember it will continue absorbing liquid as the soup stands.
Can I use fresh greens instead of frozen?
Yes. Stir in about 2 packed cups (60 g) chopped fresh spinach during the final 1–2 minutes, or add chopped kale earlier and simmer until tender. Remove tough kale stems before chopping.
Why did my soup become too salty?
Stir in water or unsalted broth, a little at a time, and taste again. You can also add another drained can of beans or extra vegetables if available. Avoid adding more bouillon, salt, or salty toppings until the flavor is balanced.
Related
- Poached Eggs Calories: How Much Are 2 Eggs?
- Lamb Nihari: Slow-Cooked Pakistani Stew
- Boudin Bakery Menu: Make a San Francisco Sourdough Melt
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).