Description

This hearty and comforting vegetable and bean soup is a perfect meal for any day. Packed with nutritious ingredients like beans, fresh vegetables, and herbs, it’s a wholesome and flavorful dish that’s easy to prepare. The inclusion of small pasta adds texture and makes it more filling, while optional Parmesan cheese provides a savory finish. Ideal for a cozy lunch or dinner, this soup is light yet satisfying.

Ingredients

Vegetables and Aromatics

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery ribs, thinly sliced
3 garlic cloves, grated
1 cup chopped green beans
½ cup chopped fresh parsley

Beans and Tomatoes

1½ cups cooked white beans or kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes

Liquids and Broth

4 cups vegetable broth

Herbs and Seasonings

1 teaspoon sea salt (plus more to taste)
Freshly ground black pepper, to taste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
Red pepper flakes, to taste

Pasta and Garnishes

¾ cup small pasta (such as ditalini or small shells)
Grated Parmesan cheese (optional, for serving)

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Instructions

Heat the oil and sauté vegetables: Warm the extra-virgin olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, sea salt, and freshly ground black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables begin to soften and become fragrant.
Add garlic and main ingredients: Stir in the grated garlic cloves, diced tomatoes with their juices, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Mix everything well, cover the pot, and let the soup simmer gently over medium-low heat for 20 minutes to meld the flavors.
Cook the pasta: Uncover the pot, add the small pasta, and continue cooking the soup uncovered for about 10 minutes more, or until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
Season and serve: Remove the bay leaves, taste the soup, and adjust seasoning with additional salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley, a sprinkle of red pepper flakes for some heat, and optional grated Parmesan cheese for richness. Serve warm and enjoy.

Notes

You can substitute small pasta with risotto rice or quinoa for a different texture and nutritional profile.
For a heartier soup, add cooked sausage or chicken if not keeping vegetarian.
If you prefer a smoother texture, blend a portion of the soup before adding the pasta.
Use low-sodium vegetable broth to control sodium levels better.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American