Description
A cozy, hearty vegan soup made with beans, pasta, and a rich tomato broth, perfect for a fulfilling meal any night of the week.
Ingredients
Main ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes or tomato sauce (Use either, based on preference.)
- 4 cups Vegetable broth (Low-sodium preferred.)
- 1 can Cannellini beans, drained and rinsed
- 1 can Kidney beans, drained and rinsed
- 2 cups Small pasta (like ditalini or small shells) (Cook separately for best texture.)
- 1 tablespoon Italian seasoning
- 1 bay leaf Bay leaf (Optional but recommended.)
- 2 cups Spinach or kale, optional (Add for extra nutrition.)
- 1 tablespoon Lemon juice or vinegar (For finishing flavor.)
Instructions
Preparation
- Warm olive oil in a big pot and cook onion, carrots, and celery until they soften a bit.
- Add garlic and tomato paste. Stir for about a minute until it’s fragrant and toasty.
- Pour in crushed tomatoes and vegetable broth, then add beans, Italian seasoning, and bay leaf. Bring to a gentle simmer.
- Add pasta and cook until just tender, stirring often to prevent sticking.
- Stir in spinach or kale at the end. Finish with lemon juice or vinegar, then taste and adjust salt and pepper.
Notes
For best results, cook pasta separately if storing leftovers. This helps maintain texture. Feel free to add other vegetables or spices according to your taste preferences. Leftovers can be even more flavorful the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Italian, Vegan