Three Bean Soup With Vegetables and Pasta

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/08/19
Bean soup
Claudia Totir/Getty Images
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
824 Calories
6g Fat
151g Carbs
47g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 824
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 251mg 11%
Total Carbohydrate 151g 55%
Dietary Fiber 38g 136%
Protein 47g
Calcium 372mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Try the 9-Bean Soup recipe.

Ingredients

  • 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

Steps to Make It

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

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

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

  4. Stir in vinegar and season with pepper.

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