Pasta soup with mixed legumes and bay leaf

Name: Pasta soup with mixed legumes and bay leaf
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: Ditaloni rigati pasta 10.6 oz; Mixed vegetables 2 cups; Celery 1.1 oz; Carrots 1.1 oz; Yellow onions 1.1 oz; Garlic 1 clove; Vegetable broth 5 cups; Grana Padano PDO cheese the rind 1.4 oz; Tomato purée 0.4 cup; Bay leaves 2 leaves; Rosemary 2 sprigs; Fine salt to taste; Extra virgin olive oil 3 tbsp

it de fr es br

692

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 692
Carbohydrates g 105.2
of which sugars g 7.3
Protein g 30.4
Fats g 16.7
of which saturated fat g 3.88
Fiber g 14
Cholesterol mg 11
Sodium mg 1295

Difficulty: Easy
Prep time: 10 min
Cook time: 1 h 10 min
Serving: 4
Cost: Low
Note + one night of soaking the dried legumes

PRESENTATION

When the chill of autumn sweeps through Italy, nothing beats the cozy vibe of a pasta and bean soup. Really, it's so comforting. This beloved dish, known as pasta e fagioli, brings warmth and comfort to countless family tables. It’s about those hearty flavors and tender textures, blending various legumes like beans and lentils with the classic aroma of bay leaf. And you know what? The Italian bean soup tradition showcases regional twists—some add sausage for extra richness, while others stick to a simple mix of beans, pearl barley, and ditalini rigati pasta. These small tubes soak up the moist, brothy goodness, adding body to every spoonful. Plus, the tangy hint of tomato, the earthiness of legumes, and the aromatic lift from rosemary make it a perfect dish for gloomy evenings when you need something that feels like a warm hug.

Across Italy, this hearty soup recipe takes on different forms based on what’s available or in season. Truthfully, while some prefer using only cannellini or borlotti beans, others enjoy a mix, creating a flavor that’s both rich and creamy. And the pasta? It remains firm, delivering a chewy bite that’s satisfying even after simmering for hours. Bay leaf adds a subtle, comforting note that ties everything together, and look, a drizzle of olive oil on top gives that unmistakable Italian shine. For those feeling adventurous, incorporating sausage or experimenting with additional herbs is completely in line with traditional methods. However you choose to make it, this traditional Italian soup is all about gathering loved ones around the table, making chilly days feel brighter and hectic nights a little less demanding. It’s a go-to easy dinner recipe that everyone can enjoy—simple, honest, and really really good, homey food that brings people together. Which is great.

INGREDIENTS: Ditaloni rigati pasta 10.6 oz (300 g); Mixed vegetables 2 cups (300 g); Celery 1.1 oz (30 g); Carrots 1.1 oz (30 g); Yellow onions 1.1 oz (30 g); Garlic 1 clove; Vegetable broth 5 cups (1.2 l); Grana Padano PDO cheese 1.4 oz (40 g) - the rind; Tomato purée 0.4 cup (100 g); Bay leaves 2 leaves; Rosemary 2 sprigs; Fine salt to taste; Extra virgin olive oil 3 tbsp (40 g)

Preparation

How to prepare Pasta soup with mixed legumes and bay leaf

To prepare the mixed pasta soup with legumes and bay leaf, start by rinsing the legume mix under running water; then soak them overnight 1. The next day, prepare the Vegetable broth, then drain the legumes, rinse them under running water 2, and set them aside 3.

Proceed by peeling the garlic and finely chopping the peeled onion, celery, and carrot 4. Pour the oil into a saucepan, add the whole peeled garlic, let it brown, then remove it and add the freshly prepared mince 5. Let it stew for about ten minutes over low heat 6

In the meantime, tie the bay leaves and rosemary together 7, making it easier to remove them later. Take the Parmesan rind and scrape off the outermost part with a knife 8. Once the mince is wilted, add the legume mix and about 900 grams of broth 9.

Add the tomato puree 10, the aromatic bouquet, the Parmesan rind 11, adjust the salt 12, and mix everything together.

Cover with a lid 13 and let your soup cook for about 1 hour, stirring often. At this point, remove the aromatic herbs 14 and the Parmesan rind 15.

Pour the remaining part of the broth 16 and wait a few minutes, until it reaches a boil, before adding the pasta 17. Cook, keeping the pasta al dente 18, and serve your mixed legume and bay leaf pasta soup still hot!

Storage

You can store your soup in an airtight container and keep it in the refrigerator for a maximum of 1 day.

It can be frozen, preferably without pasta, for about 2-3 weeks.

Advice

If you prefer, you can create the legume mix with the ones you love the most, just keep one small detail in mind: the various legumes should have the same cooking time.

For the translation of some texts, artificial intelligence tools may have been used.