Vegetable White Bean Protein Pasta Soup

Vegetable protein pasta soup in a Dutch oven with cannellini beans, curly mac protein pasta, carrots, zucchini, green beans, tomatoes, and spinach in a tomato broth, garnished with fresh parsley.

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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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Cuisine: American

Keyword: vegetable white bean protein pasta soup

Servings:

Calories: 259kcal

Author: Valerie Brunmeier

Ingredients

1½ cups short protein pasta (like Brami curly mac) cooked according to package directions
2 tablespoons olive oil
1 cup diced yellow onion
2 carrots peeled and chopped ½-inch pieces (about 1 cup)
2 celery ribs diced
2 cloves garlic minced
2 tablespoons tomato paste
14.5 ounce can diced tomatoes regular or fire-roasted
6 cups low-sodium vegetable broth or chicken bone broth for additional protein
15 ounce can cannellini beans rinsed and drained
1 cup chopped fresh or frozen green beans
1 medium zucchini chopped ½-inch pieces
1 teaspoon Italian seasoning
½ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper
2 cups baby spinach or chopped kale
Freshly grated Parmesan optional for serving
Chopped fresh parsley optional for garnish

Instructions

Before beginning, start cooking the pasta in boiling water according to the package directions
Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Add tomato base and simmer: Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Add the diced tomatoes (with their liquid), broth, cannellini beans, green beans, zucchini, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat and simmer, uncovered, for about 7 to 8 minutes, or until the vegetables are tender.
Add the pasta and greens: Stir in the cooked, drained pasta and the spinach. Let the spinach wilt for about 1 minute (or simmer 3 to 5 minutes if using kale).
Finish and serve: Taste and adjust seasoning if needed. Ladle into bowls and top with Parmesan and a sprinkle of parsley, if desired.

Notes

1½ cups dry pasta yields about 3 cups cooked. If you want it extra hearty, you can use up to 2 cups dry pasta (about 4 cups cooked). Cook the pasta to the lower end of the time range on the package since it will continue to soften slightly after being stirred into the hot soup.

For a slightly thicker consistency, mash a few beans against the side of the pot before adding the pasta.

If you’d rather cook the pasta in the soup, add 1 cup dry pasta after the soup simmers for 8 minutes and cook until al dente, adding extra broth as needed.

If the soup thickens after sitting, thin with additional broth when reheating.

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