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You are here: Home / Recipes / Vegetarian Bean Soup with Pasta

Vegetarian Bean Soup with Pasta

Published September 14, 2017. Last updated January 5, 2019 by Lauren Vavala

Thanks for sharing!

This post is sponsored by Harris Teeter, however, all content and opinions are entirely my own.

This hearty Vegetarian Bean Soup with Pasta is deliciously warm and filling – the perfect soup for the season!

My favorite Fall recipes always include a bunch of soup recipes! This hearty Vegetarian Bean Soup with Pasta is deliciously warm and filling - the perfect soup for the season!

All year, I look forward to the return of all the yummy, comfort foods of Fall! Soups are always on the menu. The more, the merrier.  I usually make big batches and freeze the extra in individual serving sizes so I can pick and choose which I want each day.  This Vegetarian Bean Soup with Pasta is an old favorite.

Ingredients

For this recipe I used only Harris Teeter brand products. Harris Teeter products are easily identified by the HT square logo and also include HT Organics and HT Traders.  An added benefit of shopping Harris Teeter private-label brands is that a portion of your purchase will go to support the school of your choice through the Together in Education program!

Harris Teeter takes pride in ensuring that all their private-label brand items are of equal or better quality than leading brands.  They even back this up with a money back guarantee.  If you are not satisfied with any Harris Teeter product, simply return it for a refund and a replacement item (restrictions apply).

Preparing the Ingredients

It was a fun challenge, although I found it to be quite easy.  Their products are low-priced but high-quality. I was able to find Harris Teeter brand products for every ingredient needed for this recipe.

This Vegetarian Bean Soup with Pasta serves 8 and the ingredients cost me a total of $20.00! For a family if 4, this means having leftovers for a second day with each days dinner only costing $10 total!  I also had extra of quite a few of the ingredients for other recipes I had planned for the week.

Vegetarian Bean Soup with Pasta

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 bread as well.

Vegetarian Bean Soup with Pasta

Prep!

Chopped Vegetables

To prepare for this recipe it helps to have your vegetables chopped and all your ingredients ready to go before you actually start cooking.

 Create!

Mirepoix

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 until soft.

Simmering Soup with Rosemary

Add the navy beans, chickpeas, 4 Cups of the vegetable stock, tomato puree, and rosemary sprigs.  Bring to a boil, then lower the heat and simmer for about an hour.

Finished Soup

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 until the pasta is al dente.

Present!

Final Plating of Vegetarian Bean Soup with Pasta

Serve with Parmesan cheese, if desired. Garnish with additional rosemary for a pop of color!

Enjoy!!

Print

Vegetarian Bean Soup with Pasta

This hearty Vegetarian Bean Soup with Pasta is deliciously warm and filling - the perfect soup for the season!
Course Soup
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 436kcal
Author Lauren

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 shallot finely chopped
  • salt and pepper to taste
  • 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 rosemary
  • 1 lb 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 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 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 until the pasta is al dente.
  • Serve with Parmesan cheese, if desired.

Notes

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 78g | Protein: 17g | Fat: 6g | Sodium: 967mg | Potassium: 690mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3235IU | Vitamin C: 5.9mg | Calcium: 89mg | Iron: 4.3mg

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Filed Under: Recipes, Soups

Comments

  1. Haley D Williams says

    June 21, 2018 at 12:32 pm

    This soup looks so good! I have to make it soon!

    Reply
  2. Marie – Not Enough Cinnamon says

    June 21, 2018 at 12:17 pm

    Yum! I love a good, easy and healthy soup – perfect for when the weather starts to get cooler 🙂

    Reply
  3. Jacque Hastert says

    June 21, 2018 at 12:01 pm

    This would be perfect for Meatless Mondays! I love soup year around, so I will be making this very soon.

    Reply
  4. Elaine @ Dishes Delish says

    June 21, 2018 at 11:19 am

    Yum!! I love soup and can eat it year-round! Your delicious soup looks so hearty and comforting!

    Reply
  5. Stephanie says

    June 21, 2018 at 11:02 am

    This sounds so good and there is nothing like a big bowl of comforting soup! I’m a fan of Harris Teeter also and love their brands as well 🙂

    Reply
  6. Ashley - Forking Up says

    September 21, 2017 at 1:15 pm

    This looks like the perfect way for me to get a bit more veggies in my diet! I love the flavors and how you didn’t drown it in the broth.

    Reply
  7. Catherine says

    September 20, 2017 at 12:30 pm

    Nothing hits the spot on a chilly September day like a hot bowl of soup! This looks marvelous.

    Reply
    • Lauren says

      September 20, 2017 at 5:35 pm

      Thank you Catherine!

      Reply
  8. Christine - Jar Of Lemons says

    September 19, 2017 at 10:06 pm

    Love this recipe idea for fall! Perfect for a delicious and cozy weeknight dinner. I really want to make this, saving for later!

    Reply
  9. Noel Lizotte says

    September 19, 2017 at 7:20 pm

    I love soup season! I don’t think there’s a soup out there I don’t like. Too bad my husband isn’t a huge fan of a lot of soup. This looks easy enough to pull together … and I like the idea of brands supporting schools. Yeah HT!

    Reply
    • Lauren says

      September 20, 2017 at 5:38 pm

      My fiance doesn’t eat much soup either. He says it’s not real food lol. I always make big batches anyway and freeze them in individual containers so I can have it for lunch or when I need a quick dinner 🙂

      Reply
  10. Swathi says

    September 19, 2017 at 6:30 pm

    This is hearty a soup I love beans in my soup you added pasta to make it a full meal. Along with lot of veggies and Parmesan cheese great meal once it get cold outside.

    Reply
  11. Teri says

    September 19, 2017 at 9:51 am

    This is my kind of meal. So simple and hearty. And I love the wholesomeness of it all. (Plus I am a sucker for pasta.) Great choice of beans, love garbanzo!

    Reply
  12. Veena Azmanov says

    September 19, 2017 at 9:19 am

    I do love the idea of adding beans to my pasta dish. Have never tried it but I bet it must taste divine. My kids love beans so this can be a great addition to our winter nights.

    Reply
  13. Melissa says

    September 18, 2017 at 8:43 pm

    This reminds me of a dish my hubbies family makes, I just love the frugality of it and the depth of flavors! Nothing better than an inexpensive meal LOADED with flavor!

    Reply
  14. Sandhya Ramakrishnan says

    September 18, 2017 at 1:09 pm

    I am literally drooling looking at your soup and I definitely need to make this for my family. My boys love soups with pasta and the beans a re a double bonus for the vegetarian family as I always look for ways to get more protein in.

    Reply
  15. Joanna @ Everyday Made Fresh says

    September 18, 2017 at 12:25 pm

    I’ve heard great things about Harris Teeter. I wished that we had one nearby. This soup sounds like it’s the perfect meal for cooler temps.

    Reply
  16. Kim says

    September 18, 2017 at 10:42 am

    With the cooler temperatures, I’m looking forward to making more soups. This looks delicious and like something I don’t normally create!

    Reply
  17. Srivalli Jetti says

    September 18, 2017 at 8:30 am

    Such a fantastic soup with pasta, I love pasta and have made salads apart from main dishes, must try it in a soup..thanks for sharing!

    Reply

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