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Chunky and Hearty Pinto Bean Soup in a white bowl, topped with parmesan cheese and pasta shells top view
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5 from 10 votes

Chunky and Hearty Pinto Bean Soup

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 245.6kcal
Author: Anjali Shah


  • 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


  • 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.


Top Tips to Make Pinto Bean Soup
  • To save time use canned pinto beans. Look for BPA free packaging. If you can't find pinto beans or want to switch things up, white beans or navy beans also work great in this recipe.
  • Use whole grain pasta. For even more protein, or to make this gluten-free, you can use lentil or chickpea based pasta.
  • Use an immersion blender to partially blend the beans. This will give it a natural creaminess without the need to add cream.
  • Don't blend completely as the whole pinto beans give it a nice texture.
  • Use fresh rosemary for a richer and fresher flavor. If you don't have fresh herbs use dried herbs but reduce the amount to 1/3 of the amount of the fresh herbs. as dried herbs have a stronger flavor.
  • To make this vegan, just omit the cheese!
Adapted from Vegetarian Cooking for Everyone


Calories: 245.6kcal | Carbohydrates: 35.3g | Protein: 14.4g | Fat: 5.3g | Sodium: 500mg | Fiber: 12.4g | Sugar: 3.3g