This hearty Vegetarian Bean Soup with Pasta is loaded with pasta, chickpeas, navy beans, and veggies. It’s deliciously comforting and filling – the perfect soup for the season!
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Bean soups are a great choice for vegetarians who want to get the most out of soup season.
The beans add protein and heartiness to soup, so it’s not only healthy, but filling too.
The pasta also adds heartiness, making this a true comfort food. Plus, there are plenty of veggies so you can feel really good about enjoying this soup on a cold winter day!
Why This Recipe Works
Recipes like this vegetarian soup are especially great for big families, families on a budget, and for when you have guests over for dinner.
It’s delicious and filling on it’s own, but if desired you can pair it with a salad and/or crusty bread as well.
This recipe is easy to make, but does take a little longer to simmer. This results in a well developed flavor.
You can enjoy this meal for lunch, or dinner and it’s even great for meal prep.
How to Make Vegetarian Bean Soup with Pasta
What You Need to Make This Recipe
This soup is the perfect combination of pantry staples and fresh vegetables.
From the pantry you will need vegetable stock, chickpeas (also known as garbanzo beans), navy beans, pasta, tomato puree, olive oil, salt, and pepper.
Fresh ingredients include celery, carrots, shallot, and rosemary.
Tip: if you have a bunch of celery, carrots, and shallot left over and are afraid they may go to waste, make stock! Here’s a simple vegetable stock recipe you can use as a guide: How to Make Vegetable Stock. You can freeze the stock until needed. You can also freeze any extra tomato puree.
Prep!
Dice the carrots, celery, and shallot into small cubes or pieces. Open and drain the cans of beans.
Create!
Heat the olive oil in a stock pot over medium heat.
Add the carrots, celery, shallot, and season with salt and pepper.
Cook, stirring often, for about 5 minutes or until soft.
Add the navy beans, chickpeas, 4 cups of the vegetable stock, tomato puree, and rosemary sprigs.
Bring to a boil, then lower the heat, cover, and simmer for about an hour.
Remove the rosemary sprigs and add the remaining stock and the pasta to the pot.
Bring to a boil, then lower the heat and simmer, stirring frequently, for about 10 minutes or until the pasta is al dente.
Tip: the pasta is going to swell more as it sits so be sure not to overcook it or it could turn mushy.
Present!
Serve with Parmesan cheese, if desired. Garnish with additional rosemary for a pop of color and flavor.
Tips and Techniques
- You can use vegetables scraps as well as any extra vegetables you have on hand to make vegetable stock so that nothing goes to waste.
- Be careful not to overcook the pasta, as it will continue to swell as it sits and could turn mushy if overcooked.
- Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you freeze soup with pasta? Freezing soup with pasta is not recommended. The texture of the pasta will change and it may not hold up once reheated. If you want to freeze this soup, make it without the pasta, then add cooked pasta to it when reheating.
More Vegetarian Soup Recipes to Try
Cilantro Lime Black Bean Soup is another bean-based vegetarian soup recipe that is so good! There is a hint of lime in every bite that makes this soup taste amazing.
You might also want to check out this recipe for California Blend Vegetable Soup and this low carb Broccoli Cheese Soup recipe, as well.
Love this Vegetarian Bean Soup recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Vegetarian Bean Soup with Pasta
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots * finely chopped
- 2 celery stalks * finely chopped
- 1 shallot * finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15.5oz can navy beans * drained and rinsed
- 1 15.5oz can chickpeas * drained and rinsed
- 8 cups vegetable stock
- 1 cup tomato puree
- 2-3 springs fresh rosemary
- 1/2 pound dry pasta shells
- Parmesan cheese * optional
Instructions
- Heat the olive oil in a stock pot over medium heat.
- Add the carrots, celery, shallot, and season with salt and pepper. Cook, stirring often, for about 5 minutes or until soft.
- Add the navy beans, chickpeas, 4 cups of the vegetable stock, tomato puree, and rosemary sprigs.
- Bring to a boil, then lower the heat, cover, and simmer for about an hour.
- Remove the rosemary sprigs and add the remaining stock and pasta to the pot.
- Bring to a boil, then lower the heat and simmer, stirring frequently, for about 10 minutes or until the pasta is al dente.
- Serve with Parmesan cheese, if desired.
Notes
Tips and Techniques
- You can use vegetables scraps as well as any extra vegetables you have on hand to make vegetable stock so that nothing goes to waste.
- Be careful not to overcook the pasta, as it will continue to swell as it sits and could turn mushy if overcooked.
- Store leftovers in air-tight containers in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on September 14, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in February 2020.
