Three Bean Soup With Vegetables and Pasta

Three Bean Soup With Vegetables and Pasta

By Jolinda Hackett


Three bean soup with vegetables and pasta. Is it a bean soup? A vegetable soup? A noodle soup? Yes, yes and yes! This super healthy bean soup with vegetables and pasta is all three, and, it's low in fat and calories while still providing so many healthy vegetables and some protein, too. Perfect! This recipe makes quite a bit, so make sure you have room in your freezer or refrigerator for the extra leftovers, or invite the neighbors over for dinner!



3 quarts vegetable stock

1 28-ounce can crushed tomatoes

1 15-ounce can black beans (drained)

1 15-ounce can garbanzo beans (drained)

1 15-ounce can kidney beans (drained)

2 medium carrots (diced)

2 ribs celery (diced)

3/4 cup onion (chopped)

1 small green bell pepper (diced)

1 small red bell pepper (diced)

8 cloves garlic (chopped)

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1 cup dry pasta, penne or rotini

3 tablespoons balsamic vinegar

Pepper, to taste



In a large soup or stock pot, combine everything except pasta, vinegar, and black pepper. Bring to a boil over high heat.

Reduce heat to low and simmer partially covered until carrots are tender-crisp, stirring occasionally.

Add pasta and cook until tender, about 10 more minutes.

Stir in vinegar and season with pepper.

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