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!
Servings: 8 servings
Calories: 436kcal
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.
Video
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
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