Bean Soup (Vegetarian)

PIn it

Introduction

This vegetable and bean soup comes together in about 30 minutes and delivers a filling, protein-rich meal from pantry staples. Angel-hair pasta breaks down slightly as it cooks, thickening the broth naturally while the beans add substance and the frozen vegetables ensure you don’t need fresh produce on hand.

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

Spice level adjustment: Omit the Italian seasoning and add ½ teaspoon red pepper flakes and 1 teaspoon dried oregano instead for a lighter, spicier profile that keeps the soup brisk rather than herbal.

Heartier texture: Swap the angel-hair pasta for small ditalini or elbow pasta—the larger shapes hold their structure better and give you more distinct pasta pieces rather than soft strands.

Vegetable swap: Replace the frozen mixed vegetables with 2 cups fresh diced zucchini and 1 cup fresh spinach, added at the same time. The soup will taste brighter and less starchy, though it won’t thicken quite as much.

Canned tomato alternative: Use 1 can (15 ounces) diced tomatoes in place of stewed tomatoes for a chunkier texture and less sweetness.

Single-bean version: If you prefer simplicity, use 2 cans kidney beans instead of splitting between two varieties—the flavor stays consistent and the prep is simpler.

Tips for Success

Scrape the pot after the boil: When you uncover the pot, the pasta settles at the bottom. Use a wooden spoon to scrape and separate it from the pot bottom so it doesn’t stick or scorch.

Stir frequently during the pasta cook time: The pasta will continue to release starch, which naturally thickens the broth. Frequent stirring prevents lumps and ensures even cooking.

Don’t oversalt: Both the broth and canned vegetables already carry sodium, so taste the soup before adjusting seasoning. You’ll likely need none.

Rinse your beans: Even no-salt-added canned beans carry some liquid that can cloud the broth. A quick rinse and drain gives you a clearer, cleaner-tasting soup.

Pull the Parmesan off the heat: Add the cheese while the heat is low, then simmer gently. High heat can make grated cheese clump rather than melt smoothly into the broth.

Storage and Reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb broth and soften, so the soup thickens slightly each day—add a splash of water when reheating if you prefer a thinner consistency.

Reheat on the stovetop over medium heat, stirring occasionally, for about 5 minutes until warmed through. You can also microwave a single serving in a microwave-safe bowl for 2–3 minutes, stirring halfway through.

This soup does not freeze well; the pasta texture breaks down and becomes mushy when thawed.

FAQ

Can I make this soup ahead and reheat it later?

Yes—prepare it fully, cool it to room temperature, then refrigerate. Reheat gently on the stovetop to avoid breaking down the pasta further. The soup will thicken as it sits, so thin it with a little water if needed.

What if I don’t have angel-hair pasta?

Small pasta shapes like ditalini, elbow, or orzo work well and cook in about the same time. Avoid large shapes like rigatoni, which won’t soften enough in 5 minutes.

Can I use dried beans instead of canned?

You can, but you’ll need to cook them separately beforehand—dried beans take 1–2 hours to become tender. Rinse and drain them the same way, then add them to the soup in step 7 instead of canned beans.

Is this recipe vegetarian?

Yes—it contains no meat, poultry, or fish. The Parmesan adds dairy but no animal flesh.