SUBSCRIBE BY EMAILVegetable and Bean Soup with Pasta is super-hearty, healthy, and gives you an opportunity to use some of those lingering veggies in the fridge and even a few pantry staples. You’ll love this soup for a flavorful meal.
I recently hit the, I’ve-been-eating-too-much-rich-food-and-goodies wall. The holidays are over, am I right? Enter Vegetable and Bean Soup with Pasta for a fresh take on mealtime.
I still have a few leftover Christmas cookies, but their appeal has waned for me. My mom is visiting for the season and aside from holiday meals, she is a fan of simple dishes. She’s also on board with me in my quest to drop a few pounds after all the indulgences of the season.
Vegetable and Bean Soup with Pasta
She suggested making vegetable soup the other day. We pulled the usual ingredients from the fridge and I thought, “I’ll add this to my site.” You should know that my mom, like many, does not measure ingredients, so I had to follow along every step of the way and note quantities.
It turns out that when I stepped away for a few minutes, she added some ingredients I didn’t know about! She grabbed some of those leftover veggies from the fridge and tossed them into the mix. She used both uncooked and cooked vegetables (see directions for when to add each if you’d like to do the same – it’s a great way to clean out the fridge).
More Delightful Soup Recipes
It’s always a great time for soup! Try a few of my other soup recipes:
Easy, Creamy Butternut Squash Soup
Vegetable Noodle Soup with Greens
Creamy Roasted Cauliflower Soup with Parsley Oil
If you’re looking for an easy and hearty soup to serve, Vegetable and Bean Soup with Pasta is it! I used small vermicelli noodles, but you can use whatever you have on hand, like orzo, or even regular spaghetti noodles broken into small pieces.
The hot sauce was added for a bit of extra flavor, but you don’t have to add it. We served this delightful, simple soup with super-crunchy homemade croutons.
Check out the recipe to make crunchy croutons. I swear I could make a meal of these croutons!
This Vegetable and Bean Soup with Pasta was a great way to add some veggies to meal time and use up those lingering leftovers at the same time.
If you’re ready to save the indulgent main dish meals for the next holiday or special even, make a batch of Vegetable and Bean Soup with Pasta. It’s filling and flavorful!
Patricia Conte/Grab a Plate
Yields Serves 6
Save Recipe5 based on 1 review(s)
Ingredients
- 2 tablespoons olive oil
- 2 celery stalks, leaves included, diced small
- 2 large carrots, diced small
- 1/4 cup yellow onion, plus a bit extra, diced
- 3 cloves garlic, minced
- 3 cups water
- 2 cups vegetable broth
- 3 tablespoons pasta sauce
- Salt, black pepper, red pepper flakes to season
- 1, 15-ounce can Great Northern Beans, drained and rinsed
- 4 ounces small-sized pasta like small vermicelli or fideo
- Few dashes hot sauce
- 1/3 cup shredded Parmesan cheese
- Optional: 1 cup leftover vegetables of any kind (I added some broccoli and green beans)
Instructions
- Add the olive oil to a large pot or Dutch oven over medium-high heat. When hot, add the celery, carrots and onion. Cook for a several minutes.
- Note: if you’re using any uncooked leftover vegetables, add them now.
- Increase the heat and add the garlic, water, vegetable broth, and pasta sauce. Stir to combine.
- Add the salt, black pepper, and red pepper flakes. Bring to a boil.
- Reduce the heat to allow the ingredients to get to a low simmer. Cover and cook for 20-30 minutes.
- Add the beans, stir, and continue to cook for several minutes, uncovered.
- Note: if you’re adding leftover cooked vegetables, add them now.
- Add the pasta and cook until it is soft.
- Season with hot sauce to taste.
- Remove from the heat and add the cheese to the pot before serving.
- Serve with your favorite croutons.
Notes
I added both cooked and uncooked veggies to this soup. Check the directions for when to add each.
Elizabeth says
Patricia says
Jeff the Chef says
Patricia says