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Orecchiette Soup with Spinach and White Beans

Bowl of orecchiette soup with spinach and white beans in a tomato broth.
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Orecchiette Soup simmered in a tomato—Parmesan base with tender white beans and spinach. A vegetarian soup that's both light and nourishing.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • Pinch of red pepper flakes (optional, to taste)
  • 8 cups vegetable broth
  • 2 cups of water
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 8 oz orecchiette pasta
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
  • 4 cups fresh baby spinach
  • Juice of 1/2 lemon
  • Fresh basil or parsley, chopped, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrot, and celery; season with salt and pepper to taste and cook for 5-7 minutes until softened. Stir in garlic, tomato paste, and red pepper flakes, and cook for 1-2 minutes until fragrant.
  2. Stir in fire-roasted tomatoes, broth, and beans. Season with a pinch more of salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
  3. Ladle out about 2 cups of the soup (including some beans and vegetables) and blend until smooth. Return the purée to the pot and stir to combine (this gives the soup a naturally creamy texture).
  4. Bring the soup back to a gentle simmer and add the orecchiette. Cook uncovered, stirring occasionally, until the pasta is just al dente, about 10-12 minutes. If the soup thickens too much, stir in a splash of hot water or extra broth to loosen.
  5. Lower the heat to medium-low. Gradually stir in ½ cup grated Parmesan until melted and the broth turns creamy. Avoid boiling after adding the cheese.
  6. Stir in the spinach and cook until just wilted, about 1 minute. Add lemon juice and adjust seasoning with salt and pepper.
  7. Ladle the soup into bowls and top with extra Parmesan, chopped basil or parsley, and a drizzle of olive oil if desired.

Find it online: https://crave-worthy.com/orecchiette-soup-beans/