Pinto Bean Soup
I make this chunky and hearty pinto bean soup using pinto beans, carrots, and celery for a flavorful and filling one-pot meal. It comes together in about 50 minutes, packed with vegetables, herbs, and pasta for extra texture and nutrition
Servings: 8 servings
Calories: 245.6kcal
Ingredients
- 45 oz pinto or navy beans 3 cans
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary chopped
- 1 medium red onion finely chopped
- 2 carrots diced
- 2 celery ribs diced
- 5 garlic cloves sliced
- 1/4 cup parsley chopped
- 15 oz diced tomatoes 1 can
- 3 cups low sodium vegetable stock
- 3/4 tsp salt or 1 tsp if you need a little more salt
- 1/2 tsp ground black pepper more to taste if needed
- 1/2 cup dried small pasta shells
- Freshly grated parmesan cheese 2 tbsp per serving, about 1 cup total
Instructions
- Chop all of your ingredients (onions, carrots, celery, herbs)
- Warm the olive oil in a large pot over medium heat. Add the onions, carrots, celery, rosemary, and garlic, cook for about 10 minutes, or until the onion is softened and begins to caramelize.
- Add the parsley, beans, tomatoes, salt, pepper, and vegetable stock. Bring to a boil, then lower the heat and simmer 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.
Notes
- My #1 Secret Tip for this recipe is to sauté the aromatics first and season early in the cooking process. I have found that cooking onions, garlic, and peppers until fragrant and then adding spices before the beans creates a deeper, more balanced flavor. This method allows the beans to absorb the seasonings as they cook, resulting in a soup that is rich, hearty, and full of layered taste.
- Soak beans first: I always soak the beans overnight if using dried pinto beans. I find this helps them cook evenly and makes the texture tender without becoming mushy.
- Stir while cooking: I like to stir the soup occasionally while it simmers. This keeps the beans and vegetables from sticking and helps the flavors blend together.
- Adjust seasoning last: I taste and adjust seasoning near the end of cooking. Adding salt or spices too early can make the beans tough or the flavors dull.
- Mash a few: I sometimes mash a few beans against the side of the pot. This naturally thickens the soup while keeping it chunky and hearty.
- Store in portions: I store leftovers in portioned containers for easy meals. Reheating gently on the stove with a splash of broth keeps the texture smooth and flavorful.
Nutrition
Calories: 245.6kcal | Carbohydrates: 35.3g | Protein: 14.4g | Fat: 5.3g | Sodium: 500mg | Fiber: 12.4g | Sugar: 3.3g