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

📖 Recipe

Hearty Vegetable Pasta Soup

This Hearty Vegetable Pasta Soup is packed with vegetables and beans, along with some mini pasta shells to leave you happy and satisfied! Makes 4 large dinner servings or 6-8 appetizer servings.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Soups

Cuisine American

Servings 4 servings

Calories 392 kcal

Ingredients

  

1x2x3x

• 5 cups vegetable stock
• 2 teaspoon tomato paste
• 1 cup onion, small dice
• ¾ cup celery, small dice
• ¾ cup carrot, sliced
• 1 can diced tomatoes with juice
• 1 can red kidney beans, drained
• 1 can garbanzo beans, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried garlic powder
• 1 teaspoon dried thyme
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 tablespoon kosher salt
• 1 tablespoon fresh minced parsley
• 1 tablespoon balsamic vinegar
• 9 oz small, shaped pasta (like shells)
• 1 cup raw, chopped spinach
• Parmesan cheese for garnish

Instructions

 

• 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).

Nutrition

Calories: 392kcalCarbohydrates: 79gProtein: 16gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 4885mgPotassium: 888mgFiber: 10gSugar: 11gVitamin A: 5771IUVitamin C: 20mgCalcium: 122mgIron: 5mg

Keyword chickpeas, one-pot, pasta shells, red kidney beans, soups, vegetarian

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