white bean and pasta soup

I’ve quit drinking coffee.

I’m 3.5 days deep into my coffee detox and I feel like I’m finally starting to see the light at the end of the tunnel. My head is less fuzzy today and my arms no longer feel as if they weigh a ton. I’ve also lost some of my crankiness and gained a bit of patience, which everyone around me is sure to appreciate.

Green tea, you are my friend.

I’ve been using food, water, tea, stretching, sleep and a generous amount of kitteh cuddles to aid me in my journey towards coffee freedom.

This White Bean and Pasta Soup has comforted me along the way, with some assistance from detox salads and green juices.

This recipe isn’t that much different from the original. I omitted the sugar and, because I didn’t have any Italian seasoning on hand, I broke out the list of herbs and spices. I’ll definitely be making this soup again. It’s very versatile and would probably be great with some additional kale or cabbage thrown in the mix.

And in other, more important news… I saw something last night 

It was new.

It felt kind of weird. 

But it was a welcome change (except his team lost but you know, he looked happy during the first few minutes at least) 

White Bean and Pasta Soup
Recipe adapted from Taste of Home
Serves 6
Printable recipe


  • 1 large yellow onion, chopped
  • 1 carrot, chopped
  • 1 rib of celery, chopped
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 3/4 cup uncooked pasta (I used bowties but macaroni or shells will also work out well)
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon fresh ground black pepper
  • sea salt, to taste
  • 2 cans cannellini beans (15 ounces each), rinsed and drained
  • 1 can diced tomatoes (28 ounces)

In a large pot or Dutch oven, saute the onion, carrot, celery and olive oil until the vegetables are slightly tender.

Add the garlic and cook for 1 minute.

Add the vegetable broth, uncooked pasta, basil, oregano, parsley, thyme, rosemary, red pepper flakes, black pepper and sea salt.

Bring the soup to a boil.

Reduce to a simmer and cook, uncovered, for 15 minutes or until your pasta is tender.

Stir in the beans and tomatoes.

Simmer for 5 more minutes.

Remove from heat and serve warm.

19 thoughts on “white bean and pasta soup

  1. YUM! Simple and wholesome and perfect for our cooler autumn weather. It is starting to look like winter is ramping up here in Tasmania and we are starting to tentatively light Brunhilda (our 4 oven wood burning stove) and free stovetop cooking is the bonus. Perfect for simmering soups for hours and cooking endless pots of beans to store in the freezer for summer use. Love the ingredients in this soup. Cheers for sharing :)

    • Yep first day without daylight saving here in Sydney, Australia and it’s pitch dark at 6.15pm! Winter food tonight for sure!

      • I may have to come and visit you because I’m already tired of warm weather and we’ve had a total of 1 warm days here so far.

  2. I quit drinking coffee too! I did it as a part of the juice cleanse. Actually, I’ve given up all caffeine (except the traces in chocolate!). So if what I write doesn’t make sense, at least now you’ll know why! 😀

    • I ended up having to skip the tea too and give up all caffeine. The tea hurt my stomach and, also, I kind of hated it. So here I am, sleepy and confused :)

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