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
Do you love our recipes?
We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.
Buy me a coffeeWe will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!
Thank you for being part of our community! You are the reason we do what we do!
Hearty Vegetable Pasta Soup
Course: Dinner, SoupsCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes50
minutesMakes 4 large dinner servings or 6-8 appetizer servings.
Ingredients
5 cups vegetable stock
2 tsp 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 tsp dried basil
1 tsp dried oregano
1 tsp dried garlic powder
1 tsp dried thyme
1 bay leaf
½ tsp black pepper
½ tsp red pepper flakes
2 Tbsp kosher salt
1 Tbsp fresh minced parsley
1 Tbsp balsamic vinegar
9 oz small, shaped pasta (like shells)
1 cup 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).
Did you make this recipe?
Tag @cooking_with_wine on Instagram and hashtag it #cookingwithwineblog
