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    Home » Soups & Stews

    Hearty Vegetable Pasta Soup

    Published: Feb 21, 2022 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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!

    Hearty Vegetable Pasta Soup

    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!

    Hearty Vegetable Pasta Soup

    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

    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.
    Print Recipe Pin Recipe
    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
      

    • 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
    Get Recipe Ingredients

    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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    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

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