Vegetarian Bean Soup with Pasta

Vegetarian Bean Soup with Pasta

Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins

This hearty Vegetarian Bean Soup with Pasta is deliciously warm and filling - the perfect soup for the season!

Course: Soup
Cuisine: Vegetarian
Servings: 8 servings
Author: Lauren


  • 2 Tbsp olive oil
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 shallot finely chopped
  • salt and pepper to taste
  • 1 15.5oz can navy beans drained and rinsed
  • 1 15.5oz can chickpeas drained and rinsed
  • 8 Cups vegetable stock
  • 1 Cup tomato puree
  • 2-3 springs rosemary
  • 1 lb dry pasta shells
  • Parmesan cheese *optional


  1. Heat the olive oil in a stock pot over medium heat.  Add the carrots, celery, shallot, and season with salt and pepper.  Cook, stirring often, for about 5 minutes until soft.
  2. Add the navy beans, chickpeas, 4 Cups of the vegetable stock, tomato puree, and rosemary sprigs.  Bring to a boil, then lower the heat and simmer for about an hour.
  3. Remove the rosemary sprigs and add the remaining stock and pasta to the pot.  Bring to a boil, then lower the heat and simmer, stirring frequently, for about 10 minutes until the pasta is al dente.
  4. Serve with Parmesan cheese, if desired.

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