Pinto Bean Soup Recipe (Easy, Hearty)
the picky eater
This chunky and hearty pinto bean soup is made with loads of veggies and pasta shells making it a nutritious and filling one-pot meal. This soup has tons of flavor, and is vegetarian comfort food at its best!
Why You’ll Love This Easy Recipe
– Simple to make with inexpensive pantry staples
– Packed with flavor
– Vegetarian friendly
– Pinto or navy beans
– Extra virgin olive oil
– Fresh rosemary
– Red onion
– Celery ribs
– Garlic cloves
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How to make Pinto Bean Soup
Chop all of your ingredients. Warm the olive oil in a large pot over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic, cook.
Add the parsley, beans, tomatoes, salt, pepper, and vegetable stock. Bring to a boil, then lower the heat and simmer on low heat for about 30 minutes, until the beans soften.
While the soup is simmering, cook your pasta until it is al dente. Drain and set aside.
Blend the soup partially with an immersion blender until the soup is chunky but not completely pureed.
Divide the soup into bowls and add 1-2 tbsp of cooked pasta and 1-2 tbsp of parmesan cheese to each. Eat and enjoy!
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