Vegetable White Bean Protein Pasta Soup

This Vegetable White Bean Protein Pasta Soup is loaded with veggies and creamy white beans simmered in a savory tomato-based broth. Stir in protein pasta just before serving for a hearty, comforting meal that’s perfect on a chilly day.

Incorporating more plant-based protein into your meals is such an easy way to boost your overall protein intake without relying solely on meat. Veggie and bean-based soups like this Vegetable White Bean Protein Pasta Soup are the perfect place to do it.

Adding protein pasta makes this soup hearty enough for dinner, adds staying power, and keeps you feeling satisfied long after the bowl is empty. Plus, you still get all the benefits of fiber-rich beans and nutrient-packed vegetables, so it’s a meal that feels both comforting and smart.

Ingredients at a Glance

• Protein Pasta: You can use any brand or shape of short protein pasta in this soup, but lately I’ve been loving the curly mac from Brami made with lupini beans. Many other protein pastas are made with chickpeas, which I’ve found can start to fall apart if they’re cooked a little too long. For soup recipes especially, Brami has been a great option. It cooks to a perfect, classic pasta texture and holds up beautifully in the broth.
• Vegetables: This soup is packed with a colorful mix of onion, carrots, celery, zucchini, green beans (fresh or frozen), canned diced tomatoes (regular or fire-roasted), and fresh baby spinach.
• Beans: Cannellini beans add creaminess and extra plant-based protein, making the soup hearty without feeling heavy.
• Seasoning: Garlic, Italian seasoning, tomato paste, salt, and pepper create a savory, well-rounded flavor base. Everything simmers in a simple broth that lets the vegetables shine while giving the soup depth and richness.
• Broth: For vegetarian or vegan go with low-sodium vegetable broth. For additional protein, you can use low-sodium chicken bone broth.

How to Make Protein Pasta Soup

1. Sauté the onion, carrots, and celery in olive oil until softened, then add the garlic and cook just until fragrant.
2. Stir in the tomato paste and cook briefly to deepen the flavor.
3. Add the diced tomatoes, broth, cannellini beans, zucchini, green beans, Italian seasoning, salt, and pepper, then bring to a simmer.
4. Let the soup cook until the vegetables are tender and the flavors have blended.
5. Stir in the cooked protein pasta and fresh spinach and cook just until the spinach wilts.
6. Taste and adjust seasoning, then serve hot with Parmesan and parsley if desired.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. Expect the pasta to soften. Like most pasta soups, the pasta will continue to absorb broth as it sits. The soup will thicken and the pasta will get softer over time.

• If you want the best texture for leftovers, store the pasta separately (if you can) and add it to each bowl when reheating.
• Already mixed together is totally fine. Just know the texture will be softer on day 2 and beyond.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water to loosen it up as needed. Microwave reheating works great too.

Freezing: This soup freezes best without the pasta. The vegetable-and-bean soup base freezes really well, but cooked pasta can become very soft and break down after thawing.

• To freeze, cool completely, then freeze the soup base in airtight containers for up to 3 months.
• To serve, thaw overnight in the fridge, reheat, and add freshly cooked pasta and spinach (or stir in spinach while reheating).

Spinach note: Spinach holds up fine in leftovers but will be more wilted after reheating. If you prefer brighter greens, stir in a handful of fresh spinach at the end when warming it up.

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