White Bean Pasta Soup
When most people think of soup they think of a lunch meal, and you can certainly have this for that. But this soup is sturdy and filling enough for a dinner meal as well. Take this White Bean Pasta Soup and fill up your belly on a cold fall or winter’s evening!
If you don’t have some of the vegetables on this list feel free to swap out whatever you’ve got on hand. No kale? Use spinach. Out of pasta? Dice up some potatoes! And any non-starchy vegetables will fit in beautifully in here. Make it your own!
This recipe is crazy healthy. It’s packed with protein, fibre, iron, and potassium. Seriously. All those things! What more could you want in a soup?!
Soup is a cornerstone in our house and I love it with a big old hunk of crusty sourdough. If you’re looking for other soups on this site I recommend my Hearty Lentil Soup. But, you know, since you’re here make this White Bean Pasta Soup first! Smash it into your face and share it with someone you love!
This White Bean Pasta Soup will fill you up on the coldest of days. Vegan Plant-Based and utterly delicious! Make a big batch today!
- 1 Yellow Onion (diced)
- 1/2 tsp Sea Salt
- 4 Carrots (cut into half-moons)
- 3 Celery ribs (sliced)
- 2 clove Garlic (minced)
- 14 oz Diced Tomatoes
- 5 cup Low Sodium Vegetable Broth
- 1 cup Whole Wheat Pasta (macaroni works nicely)
- 2 tsp Fresh Rosemary (chopped)
- 1/4 tsp Black Pepper
- 1/4 tsp Sea Salt (to taste)
- 1/4 tsp Crushed Red Pepper Flakes (optional)
- 4 cup Kale (shredded)
- 1 1/2 cup Cannellini beans (cooked)
Heat up a large pot or Dutch oven. Add the onion and 1/4 tsp of the salt. Cook, stirring occasionally, for 5 to 6 minutes, until softened. Add the carrots and celery and cook, stirring often, for 5 to 6 minutes, until beginning to soften. Add the garlic and cook, stirring, for about 2 minutes, or until it starts to small all awesome like. Add the tomatoes and cook, stirring, for 2 minutes.
Add the broth, pasta, rosemary, black pepper, red pepper flakes, and the remaining 1 1/4 tsp salt and let come to a boil. Reduce the heat to a simmer, cover partially with a lid, and cook for about 25 minutes, until the pasta is tender.
Remove the lid and stir in the spinach and beans. Simmer for 2 to 3 minutes, until the spinach is wilted and the beans are heated through. Taste for salt; you may want to add a little more.
Divide among bowls and serve topped with a little more black pepper.
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Sodium 1105mg47%
- Potassium 1684mg49%
- Total Carbohydrate 88.7g30%
- Dietary Fiber 25g100%
- Sugars 10.8g
- Protein 24.2g49%
- Calcium 20 mg
- Iron 48 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
