Three Bean Soup With Vegetables and Pasta

Bean soup
Claudia Totir/Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 6 servings
Ratings (18)

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!

Recipe and photo courtesy of the Wheat Foods Council

See also: More easy homemade vegetable soup recipes

What You'll Need

  • 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

How 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.
Nutritional Guidelines (per serving)
Calories 824
Total Fat 6 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 251 mg
Carbohydrates 151 g
Dietary Fiber 38 g
Protein 47 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)