This one-pot hearty vegetable and bean soup is nutritious and satisfying with rich tangy yet sweet tomatoes, protein rich beans, pasta and wholesome vegetables. The herbs creates a flavourful and comforting soup. A perfect, cozy and winter weekday soup!
We all love a one-pot meal during those busy work days with no fuss and can prepare the vegetables the day before. This cozy wholesome soup is rich in the tangy yet sweet fire roasted tomatoes with the Italian herbs that creates a depth of flavour. Then when you add the protein rich beans with pasta, it is wholesome and covers all the components of a hearty, nutritious and delicious meal your family will love!
INGREDIENTS & SUBSTITIONS
VEGETABLES: onions, garlic, carrots, celery and spinach; other options are potatoes, green beans, corn
HERBS: dry basil, oregano and thyme
TOMATOES: you will need crushed tomatoes and for this recipe I added the canned fire-roasted crushed tomatoes and regular crushed can tomatoes can be easily be substituted
VEGETABLE BROTH: for additional flavour
PASTA: I added cappelletti pasta that was unstuffed and alternatively, macaroni, ditalini, orecchiette, shells or tortelini are great options
BEANS: cannellini beans or white navy (Northern beans) work well for this recipe, as well as white and red kidney beans and canned beans are nice and quick for any night of the week, and option is to soak dry beans overnight in water
SEASONINGS: fine sea salt, pepper, red pepper flakes
TIPS
VEGETABLES: when starting the base of the recipe, make sure you cook the vegetables with the onions for 3-4 minutes, long enough so the vegetables start to soften.
TOMATOES: I like to use the fire roasted tomatoes throughout the winter months for the rich sweet smoky flavour of the tomatoes. However, regular crushed tomatoes is a good alternative.
BEANS: when using canned beans, such as cannellini, kidney beans, I like to add them to the soup at the last 10-15 minutes of cooking to avoid them breaking apart.
PASTA: is added at the last 10-12 minutes of cooking time and in this case I used the unstuffed cappelletti pasta and make sure it is al dente.
INSTRUCTIONS
Start out by heating the olive oil in a Dutch oven or large soup pot, over medium heat. Then add onion and sauté for about 2 minutes, then add carrots and celery, continue cooking for 3 minutes to begin softening the vegetables, then add garlic and sauté for another minute.
Stir in dry basil, oregano, and thyme. Add tomatoes, vegetable broth, salt and pepper. Bring soup to a low boil, then reduce the heat to a simmer. Cover with a lid and simmer for 20 minutes stirring occasionally.
Add the pasta and cannellini beans. Cook uncovered for 10 minutes until the pasta is al dente, stirring to avoid the pasta from sticking to the bottom of the pot.
Add spinach and cook for another 2 minutes until the spinach has wilted. Season with salt and red pepper flakes if desired.
STORAGE TIPS
Store this soup in an air tight container in the refrigerator for up to 3-4 days. You will notice the pasta will soften and absorb some of the broth as it sits. The longer it sits, the softer the pasta becomes within 2 days.
Reheating the soup in a similar pot over low-medium heat, stirring occasionally. You may need to add some liquid, either more broth or water.
To freeze this soup, it is best without the pasta. Pasta tends to break down once thawed out. If all possible to remove the pasta or cook the pasta separately and then add the pasta when ready to serve. If you plan to freeze it I would recommend to cook the pasta separately.
Allow the soup to cool down and then freeze in an airtight container for up to 3 months.
Lastly, you had your garnishes and for this recipe I decided to add parsley, fresh basil and Parmesan cheese, option is vegan Parmesan cheese. Serve it with crusty bread, crostini or sourdough bread. Enjoy!
I hope your love this one-pot vegetable and bean soup recipe. If you make this recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 
MORE DELICIOUS SOUP RECIPES
Roasted Cauliflower and Chickpea Soup
Hearty Lentil and Carrot Soup with Parmesan Croutons
Healthy Leek and Spinach Soup
Hungarian Creamy Roasted Cauliflower and Dill Soup
Hearty Vegetable and Bean Soup
Ingredients
Equipment
Method
- In a Dutch oven or large soup pot, heat olive oil over medium heat, add onion and sauté for about 2 minutes, then add carrots and celery, continue cooking for 3 minutes to begin softening the vegetables, then add garlic and sauté for another minute.
- Stir in basil, oregano, and thyme. Add tomatoes, vegetable broth, salt and pepper. Bring soup to a low boil, then reduce the heat to a simmer. Cover with a lid and simmer for 20 minutes stirring occasionally.
- Add the pasta and cannellini beans. Cook uncovered for 10 minutes until the pasta is al dente, stirring to avoid the pasta from sticking to the bottom of the pot.
- Add spinach and cook for another 2 minutes until the spinach has wilted. Season with salt and red pepper flakes if desired.
- Garnish with parsley, fresh basil and Parmesan cheese. Serve it with crusty bread, crostini or sourdough bread. Enjoy!