Macaroni Bean Soup is the kind of dish that hugs you from the inside. It’s warm, comforting, and surprisingly hearty, making it perfect for those chilly evenings when you need something filling and nutritious. With its rich, savory broth and a delightful mix of textures from the beans and pasta, it’s one of those soups that feels like a complete meal in a bowl. This recipe doesn’t require any fancy ingredients but still delivers bold flavors, making it a go-to for both beginner and seasoned cooks. Plus, it’s super flexible-you can make it as simple or as complex as you like, depending on your preferences and what you have in the pantry.
If you’re looking for something cozy yet healthy, and don’t mind a bit of an indulgent twist with the creamy pasta and beans, you’re in the right place. Let’s dive into the details of how to make this fantastic Macaroni Bean Soup!
Macaroni Bean Soup Recipe
This Macaroni Bean Soup is a wonderful fusion of flavors-plenty of beans and pasta swimming in a rich, savory broth, with a hint of garlic, herbs, and maybe even a touch of something zesty. It’s the kind of dish that’s perfect for those who love both texture and flavor balance in a bowl.
Ingredients Needed
- 1 cup elbow macaroni (or any pasta of your choice)
- 1 can (15 oz) white beans (cannellini or great northern beans are perfect)
- 1 can (15 oz) diced tomatoes (no need to drain)
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 bay leaf
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: A squeeze of lemon juice or a dash of red pepper flakes for added zing
Cooking Instructions
- Prep the Veggies: Start by preparing all your vegetables-dice the onion, garlic, carrot, and celery. This will make the cooking process much faster.
- Sauté the Veggies: In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Stir them occasionally, and cook for about 5-7 minutes until the vegetables are soft and the onion turns translucent. Add the minced garlic, and sauté for another 30 seconds, or until fragrant.
- Add the Broth & Beans: Pour in the vegetable broth and add the beans (without draining them). Stir to combine. Then add the canned diced tomatoes (with their juice), dried oregano, basil, bay leaf, salt, and pepper. Bring this mixture to a gentle boil.
- Simmer: Once the soup is boiling, reduce the heat to low and let it simmer for about 10-15 minutes. This gives the flavors a chance to meld together.
- Cook the Pasta: In a separate pot, cook the elbow macaroni according to package instructions (al dente is preferred). Drain and set aside.
- Combine & Finish: Add the cooked macaroni into the soup pot. Stir to combine, and let everything cook together for an additional 5 minutes. You can adjust the seasoning to your taste here-add more salt, pepper, or herbs as needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and, if desired, add a squeeze of lemon juice or a pinch of red pepper flakes for a little extra zing. Serve hot and enjoy!
Ingredient Insights
Each ingredient in this soup has a specific purpose, contributing both flavor and texture.
- Pasta: Elbow macaroni is the classic choice for this soup, as it holds up well in broth and soaks up the flavors beautifully. You can, however, experiment with other types of pasta like ditalini, penne, or even whole wheat for a healthier option.
- White Beans: These are the backbone of the soup’s hearty texture. Cannellini or great northern beans are creamy and soft, perfect for creating that comforting vibe. If you prefer a bit more texture, you can opt for chickpeas or kidney beans.
- Vegetable Broth: This is where the base flavor comes from. Vegetable broth is ideal for a lighter soup, but you can switch to chicken broth if you’re looking for a richer flavor.
- Herbs & Spices: The combination of basil, oregano, and bay leaf gives the soup that Italian-style aroma. Don’t skip the garlic-it’s a flavor powerhouse that elevates the whole dish.
- Tomatoes: The canned diced tomatoes add a slightly acidic and sweet balance to the soup, helping to cut through the richness of the beans and pasta.
- Vegetables: Onions, carrots, and celery (aka the Holy Trinity of cooking) create a flavorful base that complements the beans and broth perfectly.
Expert Tips
- Don’t Overcook the Pasta: Pasta can quickly get mushy in a soup, so it’s important to cook it separately and add it at the end. This helps to keep it from absorbing too much liquid and losing its texture.
- Beans Make a Difference: For an even richer flavor, try cooking dry beans instead of using canned. This will add an extra depth to the soup. Just remember that dry beans need to be soaked overnight and cooked before adding them to the soup.
- Flavor Depth: If you want to deepen the flavor, add a splash of white wine to the vegetables before adding the broth, or throw in a Parmesan rind while the soup simmers (remove it before serving).
- Make it Creamy: For a creamier soup, add a splash of heavy cream or half-and-half near the end of cooking. You can also blend a portion of the soup for a thicker texture.
- Herb Swaps: Feel free to swap out dried herbs for fresh ones if you have them on hand-fresh basil, parsley, and thyme are fantastic here.
Recipe Variations
This soup is highly versatile and can easily be adjusted to suit various dietary needs and preferences. Here are a few variations:
- Vegan Version: Stick with vegetable broth and use a dairy-free pasta. Skip any cheese garnish and ensure the soup remains plant-based.
- Meat Lover’s Twist: Add some cooked sausage, bacon, or shredded rotisserie chicken for a meaty boost. Brown sausage before adding the vegetables for an extra layer of flavor.
- Spicy Kick: Add red pepper flakes or diced jalapeños to introduce some heat. You can also use spicy Italian sausage to bring that spice without much extra effort.
- Green Veggie Add-ins: Add spinach, kale, or even peas for some green goodness. These can be tossed in at the very end and wilted in the broth.
- Pasta-Free Option: For a gluten-free version, simply leave out the pasta and bulk up the soup with more beans or vegetables.
Final Words
This Macaroni Bean Soup is the kind of meal that you’ll want to keep in your rotation. It’s got that perfect combination of comfort and nourishment, and the beauty of it is that you can make it your own. Whether you’re craving a meaty version, or you want to keep it light and plant-based, this soup has the flexibility to meet whatever you’re in the mood for. The rich broth, tender beans, and perfectly cooked pasta are truly the heart of this dish, and with a few expert tips and ingredient swaps, you can make it your signature soup.
FAQs
What Are The Main Ingredients In A Macaroni Bean Soup Recipe?
The main ingredients in a macaroni bean soup recipe typically include dry or canned beans (such as kidney, navy, or cannellini beans), macaroni pasta, vegetables (onion, carrots, celery), vegetable or chicken broth, garlic, olive oil, herbs (like thyme and bay leaves), and seasoning (salt, pepper). Optional additions include tomatoes or leafy greens like spinach.
Can I Use Canned Beans Instead Of Dried Beans For Macaroni Bean Soup?
Yes, you can use canned beans instead of dried beans to save time. If using canned beans, make sure to drain and rinse them well to reduce the sodium content. Generally, one 15-ounce can of beans is equivalent to 1 1/2 cups of cooked beans.
How Long Does Macaroni Bean Soup Take To Cook?
The total cooking time for macaroni bean soup can vary. If using dried beans, the soup may take about 1 to 1.5 hours to cook, as the beans need to be simmered until tender. If using canned beans, the soup should be ready in 30 to 40 minutes, depending on how long you simmer the vegetables and pasta.
Can I Add Meat To Macaroni Bean Soup?
Yes, you can add meat to macaroni bean soup. Common additions include cooked ground beef, sausage, or bacon. For a lighter version, you can use chicken or turkey. Simply brown the meat and add it to the soup while it simmers.
What Type Of Pasta Is Best For Macaroni Bean Soup?
While macaroni pasta is traditional, you can use any small pasta such as ditalini, elbow macaroni, or shells. The key is to use a pasta shape that can hold up well in the soup and absorb the flavors without becoming too soft.
How Do I Make Macaroni Bean Soup Vegetarian Or Vegan?
To make macaroni bean soup vegetarian or vegan, ensure you use vegetable broth instead of chicken broth, and omit any meat or animal-based products like bacon or sausage. For a richer flavor, you can add nutritional yeast or a splash of olive oil for extra depth.
Can I Make Macaroni Bean Soup In A Slow Cooker?
Yes, you can make macaroni bean soup in a slow cooker. Combine the beans, vegetables, broth, and seasonings in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta in the last 30 minutes of cooking to prevent it from overcooking.
How Can I Thicken Macaroni Bean Soup?
If you prefer a thicker soup, you can mash some of the beans with a potato masher or immersion blender, or add a tablespoon of flour or cornstarch mixed with water. You can also add more pasta to absorb some of the liquid as it cooks.
Can I Freeze Macaroni Bean Soup?
Yes, macaroni bean soup can be frozen for up to 3 months. For best results, freeze the soup without the pasta and cook the pasta separately when reheating. If freezing with the pasta, the pasta may become soft when reheated.
What Are Some Variations Of Macaroni Bean Soup?
Some variations of macaroni bean soup include adding tomatoes or tomato paste for a richer flavor, using different beans like black beans or chickpeas, or adding greens such as kale or spinach for extra nutrition. You can also adjust the spices, using cumin or paprika for a more robust flavor.