Bean Soup (Vegetarian)

Introduction

This vegetarian bean soup comes together in about 30 minutes and delivers a filling, protein-rich meal in a single pot. The combination of kidney and black beans, tender pasta, and vegetables simmered in broth creates a straightforward dish that works as a weeknight dinner or a make-ahead lunch you can reheat throughout the week.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 2 cans (28 ounces) fat-free vegetable broth
• 1 cup water
• 1 bag (1 pound) frozen mixed vegetables
• 1 can (14½ ounces) no-salt-added stewed tomatoes
• ⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
• 1 can (15 ounces) no-salt-added kidney beans
• 1 can (15 ounces) no-salt-added black beans
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Instructions

1. Pour broth and water into a 4½-quart Dutch oven or soup pot.
2. Place pot over high heat.
3. While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
4. Cover pot and bring to boil.
5. Meanwhile, rinse and drain beans.
6. When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
7. Add beans, Italian seasoning, and garlic powder.
8. Reduce heat to medium-high or medium, maintaining a moderate boil.
9. Stir frequently and cook until pasta is tender, about 5 minutes.
10. Reduce heat to low and add Parmesan.
11. Stir occasionally and simmer for 5 minutes to develop the flavor.
12. Serve at once or simmer on low until ready to serve.

Variations

• Swap the pasta: Use small ditalini or broken spaghetti instead of angel-hair for a sturdier texture that holds up better if you reheat the soup multiple times.
• Add spinach or kale: Stir in 2 cups of fresh greens during the final 2 minutes of cooking for added nutrition and a subtle vegetal depth.
• Use white beans instead: Replace one or both canned beans with cannellini or great northern beans for a creamier mouthfeel.
• Increase the vegetables: Add diced fresh zucchini, bell pepper, or carrots alongside the frozen mixed vegetables to boost volume and freshen the flavor.
• Boost umami with mushrooms: Dice and sauté 8 ounces of mushrooms separately, then stir them in when you add the beans for an earthier, more savory note.

Tips for Success

• Scrape the pot bottom with a wooden spoon after the soup comes to a boil; this prevents pasta from sticking and breaking down unevenly.
• Add the Parmesan after reducing the heat to low so it melts smoothly and doesn’t clump or burn on the bottom of the pot.
• Stir frequently during the pasta cooking stage (the 5-minute window) to ensure even tenderness and prevent clumping.
• Taste the soup before serving; the canned ingredients are low-sodium, so you may want to add a pinch of salt or more garlic powder to your preference.
• If you plan to store and reheat this soup, undercook the pasta slightly on your first cook—it will soften further as it sits in the broth.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The soup does not freeze well because the pasta texture becomes mushy when thawed.

To reheat, transfer the desired portion to a pot and warm over medium heat, stirring occasionally, for 5–7 minutes until steaming. Add a splash of water or broth if the soup has thickened too much during storage.

FAQ

Can I use fresh vegetables instead of frozen?

Yes. Chop fresh vegetables into small, uniform pieces and add them at the same point as the frozen mix. They’ll cook in the same timeframe since the total cooking time is short.

What if I don’t have angel-hair pasta?

Any small, quick-cooking pasta works—ditalini, orzo, small shells, or broken spaghetti. Avoid thick shapes like penne or rigatoni, as they won’t soften in 5 minutes.

How do I prevent the pasta from getting mushy?

Bring the broth to a boil before adding the pasta, stir frequently while it cooks, and pull the pot off heat as soon as the pasta reaches tender stage. Don’t skip the scraping step, which prevents sticking and uneven cooking.

Can I make this ahead and freeze it?

Freezing is not recommended because the pasta absorbs liquid and becomes soft when thawed. Prepare it fresh, or store it in the refrigerator and consume within 4 days.