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!
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.
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).
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.
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!
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!
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.
Present!
Serve with Parmesan cheese, if desired. Garnish with additional rosemary for a pop of color!
Enjoy!!
Vegetarian Bean Soup with Pasta
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.
