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