White Bean + Pasta Soup Recipe (Vegan)

White bean and pasta soup is one of the best winter time treats! It is what we call a “comfort food” and all I can say is when I eat this stuff, I truly get that comfort feeling going.

It is a vegan friendly meal and one of the first I tried as I begin my transition into trying to become a vegan.

This is a pretty simple recipe, but does have quite a few ingredients. So, I recommend getting all the ingredients ready so you can easily add them along the way.

The recipe was adapted from the Taste of Home version and serves about 6 people. Add some homemade Nordic stone bread and you have a filling – and healthy meal.

White Bean And Pasta Soup Ingredients

• 1 large yellow onion – chopped
• 1 carrot – chopped
• 1 rib of celery, chopped
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves – minced
• 4 cups vegetable broth
• 3/4 cup uncooked pasta
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon fresh ground black pepper
• Salt – to taste
• 2 15 ounce cans cannellini beans – rinsed and drained
• 1 28 ounce can diced tomatoes

Some optional items you can add include kale or cabbage to give it an extra health kick!

Step 1

In a large pot add the onion, carrot, celery, and olive oil. Saute on medium heat until slightly tender.

Step 2

Add garlic and cook for an additional 1 minute

Step 3

Add vegetable broth, basil, oregano, parsley, thyme, rosemary, red pepper flakes, black pepper, and sea salt. Stir until blended then add in your pasta and stir again.

Cook soup until it begins to boil then reduce heat and let simmer uncovered until the pasta is cooked.

Step 4

Add tomatoes and beans and stir. Allow to simmer for additional 5 minutes.

Step 5

Remove from heat and serve.