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Bean & Pasta Soup

  By Kris Giovanini  ,

October 26, 2015

There are as many variations of bean and pasta soup as there are cooks. This recipe is easily adaptable and one we make often.

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2 T olive oil (or use broth or water)

1 onion, finely chopped

1 carrot, peeled and finely chopped

1 stalk celery, finely chopped

3 cloves garlic, minced

1 tsp. dried rosemary

½ tsp. salt

1 bay leaf

½ tsp. pepper

2 cans kidney beans, rinsed and drained (dark red or white)

1 can great northern beans, rinsed and drained

4 cups water, divided

2 Not-Chick’n Bouillon Cubes (or an equivalent vegan replacement)

½ cup whole wheat macaroni or other small pasta


Finely chop the carrot, onion and celery (we use a food processor).

Put the olive oil in a Dutch oven or soup pot and turn the heat to medium-high.

Add the diced veggies and sauté on medium heat for 5 to 7 minutes or until the veggies are soft. Add the minced garlic and spices and cook another few minutes, stirring frequently.

Drain all the beans into a colander then rinse them under running water and drain again.

Mix the beans together, then put half of the quantity of beans in a food processor. Add 2 cups of water and the bouillon cubes and puree.

Add the pureed bean mixture to the sautéed veggies, along with the remaining water and whole beans. Bring the contents of the pot to a boil, then lower the heat and simmer, partially covered, for about 20 minutes.

Add the pasta and bring the contents back to a boil. If needed, add an additional ½ cup of water. Reduce the heat and simmer, partially covered, for another 15 to 20 minutes or until the pasta is cooked. If desired add chopped spinach or kale the last 5 minutes of cooking.

Turn the heat off and let the soup rest for about 5 minutes before serving.

Remove the bay leaf and serve soup in warmed bowls. Top with freshly ground pepper, chopped fresh rosemary or basil and a drizzle of olive oil.

Serve this hearty soup with crusty bread for a fantastic and filing family meal. Since part of the beans are pureed (skip if you want), use the food processor to dice the vegetables for easy meal prep. If the soup is too thick simply thin it by adding more water or broth and adjusting the spices accordingly.



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