Why You’ll Love One-Pot Brothy Bean & Pasta Soup Recipe

I love this recipe because it’s comforting without being heavy and packed with layers of flavor built slowly and simply. I like how the beans turn creamy, the vegetables soften into the broth, and the pasta adds just enough heartiness at the end. It’s the kind of meal I enjoy making on a quiet day and eating for several days after.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb dried cranberry beans
2 tablespoons olive oil
4 oz finely minced beef fat or beef trimmings
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

Directions

I start by soaking the beans. I place them in a large bowl or dutch oven, pick through them for debris, then cover with a few inches of cool water and 1 tablespoon of kosher salt. I let them soak for 8 to 12 hours, then drain and rinse them well.

I heat the olive oil in a large dutch oven over medium-low heat and add the finely minced beef fat. I cook it slowly, stirring occasionally, until it renders and becomes golden and crisp. I remove the crisp bits with a slotted spoon and set them aside.

I increase the heat to medium and add the onion, carrot, celery, and fennel to the pot. I cook the vegetables until softened and lightly browned, then stir in the garlic and cook for about 1 minute until fragrant.

I add the chicken stock, soaked beans, and the reserved crispy beef bits back into the pot. I season with salt and pepper. I tie the rosemary and thyme into a small bundle and add them to the pot along with the parmesan rind and bay leaves. I bring everything to a gentle simmer, cover, and cook over medium-low heat for about 1 hour, until the beans are tender and creamy.

Once the beans are done, I remove and discard the herbs, bay leaves, and parmesan rind. I stir in the sherry vinegar, lemon zest, and aleppo pepper, then adjust the seasoning with salt and pepper as needed.

While the soup finishes, I cook the pasta in a separate pot of salted water until al dente. I drain it, rinse briefly with cool water, and toss it with a little olive oil to prevent sticking. To serve, I divide the pasta into bowls and ladle the hot bean soup over the top. I finish with a drizzle of olive oil and freshly grated parmesan.

Servings and Timing

I make this recipe to serve 8 people. Prep time is about 20 minutes, cook time is roughly 1 hour and 10 minutes, and total time comes to around 1 hour and 30 minutes.

Variations

I sometimes use different beans like cannellini or borlotti when I can’t find cranberry beans. I also enjoy adding kale or Swiss chard near the end for extra greens. When I want more richness, I add extra parmesan at serving.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. I always store the pasta separately so it doesn’t absorb too much liquid. I reheat the soup gently on the stovetop and add freshly cooked pasta when serving.

FAQs

Do I have to soak the beans?

I find soaking helps them cook evenly and become creamier, so I always do it.

Can I use canned beans?

I prefer dried beans for texture, but canned beans can work with reduced cooking time.

Why cook the pasta separately?

I keep it separate so it doesn’t get mushy or soak up all the broth.

What pasta shapes work best?

I like short pasta shapes that hold broth well.

Is this soup very thick?

I find it brothy but hearty, and I can adjust with extra stock if needed.

Can I make this vegetarian?

I use vegetable stock and skip the beef fat when making it vegetarian.

What does the parmesan rind add?

I love the savory depth it brings to the broth.

Can I skip the vinegar?

I don’t recommend skipping it, since it brightens the entire soup.

Is this soup spicy?

I find it gently warm, not spicy, but the heat can be adjusted.

Does it taste better the next day?

I think the flavors deepen beautifully overnight.

Conclusion

This one-pot brothy bean and pasta soup is one of my favorite comfort meals because it’s simple, nourishing, and full of layered flavor. I love how basic ingredients slowly transform into something rich and satisfying, making it a recipe I return to whenever I want a warm, cozy bowl of food.