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Hearty Vegetable Bean Soup with Pasta Recipe

Hearty Vegetable Bean Soup with Pasta recipe


This is a warm, filling soup with beans, pasta, and lots of veggies. It's like a hug in a bowl! You cook pasta, chop veggies, and mix it all in a pot. Then you add cheese on top. It's good for lunch or dinner and makes you feel happy and full.


7 oz cannellini beans
2 large carrots
2 sticks celery
32 fl oz vegetable broth
1 x (14.5 oz) can diced tomatoes with basil, garlic, and oregano
2 cloves garlic
7 oz red kidney beans
6 oz ditalini pasta
1 oz grated Pecorino Romano cheese
1 x (8 oz) can tomato paste
1 large zucchini
1/2 tsp dried basil
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp dried thyme


Fill a medium saucepan halfway with water, add 1/2 tsp salt, and bring to a boil. Add the pasta and cook until al dente, about 7-9 minutes. Drain and set aside.
While the pasta cooks, peel and dice the carrots, dice the zucchini and celery, and mince the garlic.
Heat a large pot over medium heat with 2 tbsp olive oil. Add the garlic, carrots, zucchini, celery, and onion powder. Cook until the vegetables begin to soften, about 5 minutes.
Pour in the vegetable broth, add the tomato paste, diced tomatoes, basil, oregano, thyme, 1/4 tsp salt, and black pepper. Stir well and bring to a simmer. Let it cook for 15 minutes.
Rinse and drain the cannellini and kidney beans, then add them to the pot. Stir in the cooked pasta and let everything heat through for about 5 minutes.
Serve the soup hot, sprinkled with grated Pecorino Romano cheese.

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