Easy Twenty Minute White Bean Macaroni Soup
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What happens when you only have twenty minutes to get dinner for your family, especially kids. Busy times call for back-up plans and this white bean macaroni soup comes to the rescue. I served this today for a quick lunch to the twins (17 year old boys) and my husband. They all loved it.
Made with macaroni, boxed chicken broth and canned white beans (I like cannellini beans). Add some parsley or fresh sage for a little more flavor. Top with freshly grated parmesan or pecorino romano.
This was made in between baking five dozen cupcakes for the bakery and going to the gym. It’s just that easy to throw together a healthy, filling soup instead of a junk lunch.
Ingredients for White Bean Macaroni Soup
- Cannellini Beans or any white beans
- Boxed Chicken Broth (Costco brand is affordable)
- Small Macaroni
- Garlic Powder, Onion Powder (if you have it)
- Herbs such as parsley or sage.
- Diced Carrot (if you have one)
- Salt, Pepper
- Pecorino Romano (for the finish)
Tips for Easy White Bean Macaroni Soup
- Cook pasta separately minus a minute. It will continue to cook once placed in hot broth.
- Rinse the beans to remove the salt. I like to add my own sea salt. I especially want to remove the salt because we add pecorino romano upon serving.
- For a thicker soup, blend 1/4 of the beans before adding to broth. `
- Garnish with fresh parsley in summer, fresh sage in winter.
- Additions: sliced olives, greens, red chili flakes, left over meat (beef, sausage or chicken), can of diced tomatoes.
This is a great recipe to start the school and soup season. Here are a few more easy soup recipes to keep in the back of your mind.
- Shrimp and Bean Soup
- Beef and Cabbage Soup
- Italian Sausage Soup
- Chicken White Bean Soup
- Lentil Sausage Soup
- Vegetable Soup
- Italian Meatball Soup
- Italian Beef Macaroni Soup
Variations for White Bean Macaroni Soup
- Mix your beans.
- Add in some greens.
- Add cooked sausage or left over roast beef.
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White Bean Macaroni Soup
Ingredients
- 1 tablespoon olive oil
- 2 carrots diced
- fresh or dried herbs such as parsley basil, thyme
- 2 cans white cannellini beans rinsed and drained
- 6 cups chicken broth
- 1 pound macaroni
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Dice carrots. Set aside.
- Open beans, drain, drizzle with olive oil.
- Cook macaroni separately 2 minutes under cooking time. Add diced carrots to the cooking pasta. Drain.
- Heat broth to simmer. Add beans and cooked macaroni, carrots.
- Add in fresh herbs, onion powder, garlic powder.
- Season to taste. Serve with Pecorino Romano or Parmesan Cheese.
Notes
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