Hearty Vegetable Pasta Soup

We love a healthy soup as a meal sometimes, but we need a real vegetable soup that doesn't leave us hungry afterwards. And this Hearty Vegetable Pasta Soup is packed with vegetables and beans, along with some mini pasta shells to leave you happy and satisfied!

What's in the soup?

We chose red kidney beans and garbanzo beans to go with our tiny homemade shells, to give a variety of textures and flavors. You can choose your favorite small pasta shape, but we loved the mini shells in this soup.  

The two ingredients that might go overlooked, but play a very important role, are the tomato paste and the balsamic vinegar. They both deepen the flavor of the soup in completely dissimilar ways and, without them, this would be a completely different and a bit more boring dish.

Can I make this soup vegan?

This soup is vegetarian on its own, but can easily be vegan without the parmesan at the end for serving. Or use a vegan parmesan cheese if you'd like.

Enjoy!

We hope you enjoy this recipe for Hearty Vegetable Pasta Soup! If you give it a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!

Looking for more recipes like this? Check these out:

• Spiced Carrot Ginger and Fennel Soup
• Restaurant Style French Onion Soup
• Coriander Ricotta Tortellini in Saffron Broth
• Cozy Homemade Chicken and Dumplings

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Hearty Vegetable Pasta Soup

Course: Dinner, SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Makes 4 large dinner servings or 6-8 appetizer servings.

Ingredients

• 5 cups 5 vegetable stock

• 2 teaspoon 2 tomato paste

• 1 cup 1 onion, small dice

• ¾ cup celery, small dice

• ¾ cup carrot, sliced

• 1 can 1 diced tomatoes with juice

• 1 can 1 red kidney beans, drained

• 1 can 1 garbanzo beans, drained

• 1 teaspoon 1 dried basil

• 1 teaspoon 1 dried oregano

• 1 teaspoon 1 dried garlic powder

• 1 teaspoon 1 dried thyme

• 1 1 bay leaf

• ½ teaspoon black pepper

• ½ teaspoon red pepper flakes

• 2 tablespoon 2 kosher salt

• 1 tablespoon 1 fresh minced parsley

• 1 tablespoon 1 balsamic vinegar

• 9 oz 9 small, shaped pasta (like shells)

• 1 cup 1 raw, chopped spinach

• Parmesan cheese for garnish

Directions

• To a soup pot, add the stock and bring to a simmer. Whisk in the tomato paste. Add the remaining ingredients except the pasta and spinach. Bring the soup to a simmer, cover, and cook for about 20 minutes (the carrots should not be entirely soft.) Taste for seasoning and adjust.
• Next, add the pasta and simmer for about 15 minutes. Then, add the spinach for a minute. Serve with crusty bread and Parmesan cheese (or any fresh herb, like basil or parsley).

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