There is nothing better than a bowl of hearty, warming soup when it’s cold outside and homemade soup is so easy to make, it is a go-to dish for me and we eat it all the time .
Vegetable soup is a very forgiving and versatile recipe, because you can swap ingredients in and out according to taste. If you don’t like celery, use celeriac instead, or even a completely different vegetable. Providing you keep the overall ratio of vegetables and beans to stock roughly the same, you can chop and change the vegetables depending on what you have in stock, or what you like best.
The pasta and beans transform this soup into a hearty main meal, but it’s so straightforward to make and the recipe can easily be doubled to feed a crowd. I often make up a batch and keep it in the fridge for 2 to 3 days, ready to grab and reheat for lunch or supper on busy days.
Vegetable, bean and pasta soup
(No Ratings Yet)
Loading...The addition of pasta to this soup makes it hearty and satisfying - perfect for cold winter days. It's easy to make a batch and keep it in the fridge for 2 - 3 days, ready for a quick and easy supper or lunch - all it needs is a chunk of fresh bread. If you want to keep it vegan, use vegan pesto and a cheese alternative, or just omit them. Find it online at https://www.peskyveggie.com/vegetable-bean-and-pasta-soup/
Ingredients
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 stick celery, chopped
- 2 large carrots, peeled, halved and cut into 5mm slices
- 100g green beans, cut into 2.5cm pieces
- 1 litre vegetable stock
- 400g can chopped tomatoes
- 400g can red kidney beans
- 20g tomato puree
- 30 ml olive oil
- ½ tsp dried oregano
- 100g small dried pasta shapes (such as macaroni or orzo)
- Salt and black pepper
- To serve (optional)
- 60g green pesto, loosened with 15ml olive oil
- Freshly grated vegetarian or vegan parmesan style cheese
Instructions
1. Warm the olive oil in a large pan and fry onion and celery for 5 – 10 minutes over a gentle heat until softened but not coloured.
2. Add garlic and cook for a further 1 – 2 minutes.
3. Add carrots and green beans and cook for 2-3 minutes.
4. Add vegetable stock, tomatoes, red kidney beans, tomato puree and oregano. Bring to a boil, then turn down and simmer gently for 15 – 20 minutes until the vegetables are just tender.
5. Season to taste with salt and black pepper.
6. Stir in the pasta shapes and simmer gently for 8 – 10 minutes, stirring occasionally, until the pasta is cooked.
7. Taste to check seasoning then serve piping hot in bowls with the pesto mix and grated parmesan alongside for people to add and swirl through the soup if liked.
