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A white bowl filled with vegetable bean soup with a spoon and sprig of rosemary on the soup and in the background all over a wood board
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5 from 7 votes

Vegetarian Bean Soup with Pasta

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!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: Vegetarian
Servings: 8 servings
Calories: 436kcal



  • 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.



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.
** Nutritional information is an estimate and may vary.


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