Bean Soup (Vegetarian)

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Introduction

This vegetarian bean soup comes together in about 30 minutes and delivers a complete, filling meal from pantry staples: two kinds of beans, mixed vegetables, and broken pasta simmered in broth until the pasta absorbs the savory liquid. It’s a weeknight dinner that scales easily and tastes better the longer it sits.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 2 cans (28 ounces) fat-free vegetable broth
• 1 cup water
• 1 bag (1 pound) frozen mixed vegetables
• 1 can (14½ ounces) no-salt-added stewed tomatoes
• ⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
• 1 can (15 ounces) no-salt-added kidney beans
• 1 can (15 ounces) no-salt-added black beans
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Instructions

1. Pour broth and water into a 4½-quart Dutch oven or soup pot.
2. Place pot over high heat.
3. While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
4. Cover pot and bring to boil.
5. Meanwhile, rinse and drain beans.
6. When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
7. Add beans, Italian seasoning, and garlic powder.
8. Reduce heat to medium-high or medium, maintaining a moderate boil.
9. Stir frequently and cook until pasta is tender, about 5 minutes.
10. Reduce heat to low and add Parmesan.
11. Stir occasionally and simmer for 5 minutes to develop the flavor.
12. Serve at once or simmer on low until ready to serve.

Variations

White beans instead of kidney beans: Use one can (15 ounces) white beans in place of the kidney beans for a milder, creamier texture that thickens the broth slightly.

Spinach swap: Stir in a generous handful of fresh spinach during the final 2 minutes of cooking; it wilts into the hot soup and adds iron without changing the flavor profile.

Double the pasta: Increase the broken angel-hair to ½ cup if you prefer a thicker, more pasta-forward soup; add 1 minute to the cooking time and watch for tenderness.

Celery and carrot: Replace the frozen mixed vegetables with 1 cup fresh diced celery and carrots; add them with the broth so they soften completely.

Red pepper flakes: Sprinkle ¼ teaspoon red pepper flakes into the pot with the beans for a gentle heat that builds without overpowering the vegetables.

Tips for Success

Rinse your canned beans before adding them. This removes excess sodium and starch, giving you cleaner flavor and preventing the broth from becoming cloudy.

Break the pasta into 1- to 2-inch pieces as directed. Smaller pieces cook faster and distribute evenly throughout the pot; long strands clump together and cook unevenly.

Stir frequently once the beans go in. The pasta continues to absorb liquid and can stick to the bottom if left undisturbed, and you want every spoonful to taste balanced.

Pull the pot off heat while the broth still looks slightly loose. It thickens as it cools and continues to absorb liquid from the pasta and vegetables after you stop cooking, so don’t wait for it to look thick on the stove.

Taste before serving. Since the tomatoes, broth, and beans are all no-salt-added, you may want to add a pinch of salt to balance the Parmesan.

Storage and Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to soften and absorb broth, so the consistency becomes thicker as it sits; thin it with a splash of water or broth when reheating if you prefer a looser texture.

FAQ

Can I use fresh vegetables instead of frozen? Yes. Dice fresh carrots, celery, and zucchini into small pieces (about ¾ inch) and add them with the broth so they have time to soften during the boil.

What if my pasta isn’t tender after 5 minutes? Angel-hair is thin and cooks quickly; if your pot is very full or the boil is gentle, it may need 1–2 extra minutes. Stir and taste at the 5-minute mark, then add time as needed.

Can I make this ahead? Yes. Prepare the soup through the step of adding the beans and seasonings, then cool and refrigerate. Reheat gently before adding the Parmesan and simmering the final 5 minutes so the cheese doesn’t separate.

Is this recipe freezer-friendly? No. The pasta absorbs too much liquid and becomes mushy when thawed. Make and eat within 4 days, or freeze the broth and beans separately and cook fresh pasta when you’re ready to eat.