26+ Hearty Bean and Pasta Soup Recipes to Warm You Up

When the weather turns chilly or you’re craving something hearty, there’s nothing more comforting than a bowl of bean and pasta soup.

These soups combine the best of both worlds: the creamy, rich texture of beans and the satisfying heartiness of pasta.

Packed with flavor, fiber, and protein, bean and pasta soups are the ultimate comfort food that also happens to be easy to prepare and incredibly versatile.

From traditional Italian-inspired soups to spicy Mexican versions, there are countless ways to enjoy the perfect bean and pasta soup.

In this blog post, we’ve gathered more than 26 mouthwatering bean and pasta soup recipes that are sure to become your go-to comfort meals.

Whether you’re looking for something simple for a busy weeknight or a more elaborate recipe to impress your guests, you’ll find a perfect dish to suit your taste.

26+ Hearty Bean and Pasta Soup Recipes to Warm You Up

Bean and pasta soups are more than just comforting—they’re a nutritious and hearty meal that everyone can enjoy.

With so many variations, there’s a recipe for every palate and dietary need.

The beauty of these soups lies in their simplicity and versatility; you can easily swap in different types of beans, pasta, or seasonings to make the dish your own.

Whether you prefer a light and fresh soup with vegetables or a rich, creamy bowl brimming with flavor, there’s no shortage of options.

So, next time you’re in the mood for something cozy and filling, give one of these 26+ bean and pasta soup recipes a try.

They’re perfect for meal prep, a quick lunch, or a soothing dinner on a cold night. Enjoy the heartwarming goodness of a bowl of homemade soup—it’s the kind of comfort food that never goes out of style.

Three Bean and Pasta Soup

This hearty Three Bean and Pasta Soup is a wholesome and comforting dish perfect for chilly days. Packed with protein from three types of beans, and the satisfying texture of pasta, this soup is both nutritious and filling. The rich broth is flavored with herbs and garlic, making it a flavorful choice for lunch or dinner. It’s a versatile recipe, allowing you to adjust ingredients to your taste preferences or what’s available in your pantry.

Ingredients:

• 1 can of kidney beans, drained and rinsed
• 1 can of cannellini beans, drained and rinsed
• 1 can of garbanzo beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like elbow macaroni or ditalini)
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 3 minutes.
2. Add the carrot, celery, and zucchini. Cook for an additional 5-7 minutes, stirring occasionally until the vegetables start to soften.
3. Stir in the diced tomatoes, vegetable broth, kidney beans, cannellini beans, and garbanzo beans. Add the basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
4. Add the pasta to the soup and continue to simmer for another 10-12 minutes, or until the pasta is cooked al dente.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or basil if desired.

This Three Bean and Pasta Soup is a perfect dish for both busy weeknights and weekend family gatherings. The combination of beans and pasta makes it not only a delicious meal but also a great source of fiber and protein. The flavors deepen as it simmers, creating a well-rounded, savory dish that’s comforting and satisfying. You can easily make it ahead of time, as it stores well and the flavors only improve after a day or two in the fridge. Whether served as a meal on its own or paired with some crusty bread, this soup is sure to please.

Spicy Bean and Pasta Soup

A twist on the traditional bean and pasta soup, this Spicy Bean and Pasta Soup is packed with bold flavors, perfect for those who enjoy a little heat in their meals. The combination of three types of beans, spicy sausage, and a kick of chili powder offers a zesty take on a classic comfort food. It’s a filling dish that offers a warming spice while maintaining the hearty texture of beans and pasta.

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 can of pinto beans, drained and rinsed
• 1 can of red kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound spicy Italian sausage, removed from casing
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 4 cups chicken broth (or vegetable broth)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup small pasta (such as rotini or fusilli)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Add the spicy sausage to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
3. Stir in the chili powder, smoked paprika, and cumin, cooking for another 1-2 minutes to release the flavors.
4. Add the chicken broth, fire-roasted tomatoes, black beans, pinto beans, and kidney beans. Bring to a boil, then lower the heat and simmer for 15-20 minutes.
5. Add the pasta to the soup and continue to cook for another 10-12 minutes, or until the pasta is tender.
6. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.

The Spicy Bean and Pasta Soup is a flavorful and energizing twist on a classic. The combination of beans and sausage with a hint of smokiness and spice offers a bold, comforting meal. The heat from the chili powder adds an exciting element, making it a great dish for those who enjoy spicy foods. This soup is not only quick and easy to prepare, but it also works wonderfully as a filling and flavorful meal for a cold evening. Serve with a slice of cornbread or a side salad for a complete meal.

Classic Bean and Pasta Soup

The Classic Bean and Pasta Soup is the ultimate comfort food, known for its simple yet satisfying combination of beans, vegetables, and pasta. This recipe focuses on the traditional flavors of a homey soup—vegetables like carrots, onions, and celery create a savory base, while beans and pasta add texture and substance. With a few basic ingredients, you can make a nutritious and easy soup that the whole family will enjoy.

Ingredients:

• 1 can of navy beans, drained and rinsed
• 1 can of white beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon thyme
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup small pasta (such as penne or shells)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Add the carrots and celery and cook for another 5 minutes until the vegetables begin to soften.
3. Stir in the thyme, vegetable broth, diced tomatoes, navy beans, and white beans. Bring to a boil, then reduce heat to a simmer for about 15 minutes.
4. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste. Serve with fresh basil or parsley for a burst of flavor.

This Classic Bean and Pasta Soup is the perfect balance of simplicity and taste. The familiar combination of beans, vegetables, and pasta makes it a timeless recipe that can be enjoyed by all ages. Whether served as a quick weeknight dinner or as a leisurely weekend meal, this soup provides warmth and nourishment. Its versatility means you can add different vegetables or beans based on your preference, but the base recipe is always a reliable and delicious option. It’s also a great make-ahead dish, as the flavors develop beautifully when stored in the fridge.

Mediterranean Bean and Pasta Soup

The Mediterranean Bean and Pasta Soup is a light yet hearty dish that brings the vibrant flavors of the Mediterranean to your kitchen. With a mix of beans, vegetables, and whole wheat pasta, this soup is not only healthy but also packed with bold Mediterranean ingredients like olives, garlic, and fresh herbs. This soup is ideal for those who enjoy a more aromatic and tangy flavor profile, with a hint of lemon that lifts the entire dish.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 can of cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup green olives, sliced
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried thyme
• 1 cup whole wheat pasta (such as farfalle or orzo)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the zucchini and cook for another 5 minutes until it begins to soften.
3. Stir in the diced tomatoes, vegetable broth, chickpeas, cannellini beans, olives, oregano, and thyme. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
4. Add the pasta to the soup and cook for another 10-12 minutes, or until the pasta is tender.
5. Stir in the lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley for a bright finish.

Mediterranean Bean and Pasta Soup is a refreshing yet comforting dish that captures the essence of Mediterranean cuisine. The combination of chickpeas, cannellini beans, and tangy olives gives the soup depth, while the fresh herbs and lemon juice provide a lively and aromatic profile. This soup can be a perfect choice for a light lunch or dinner and pairs beautifully with a side of warm crusty bread. It’s also an excellent option for meal prep, as the flavors only improve over time.

Rustic Bean and Pasta Soup with Kale

This Rustic Bean and Pasta Soup with Kale is a nourishing and hearty dish that brings together earthy beans, tender pasta, and nutrient-packed kale. The addition of kale adds a slightly bitter note that balances perfectly with the savory beans and rich broth. A touch of Parmesan cheese finishes the soup, adding creaminess and umami. This recipe is perfect for anyone looking to eat healthy without sacrificing flavor.

Ingredients:

• 1 can of white beans, drained and rinsed
• 1 can of red kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large bunch of kale, stems removed and chopped
• 1 large potato, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon rosemary, dried or fresh
• 1 cup small pasta (such as orecchiette or ditalini)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Add the diced potato and cook for another 5 minutes, stirring occasionally.
3. Stir in the kale and cook for 3-4 minutes until the leaves begin to soften.
4. Add the diced tomatoes, vegetable broth, white beans, red kidney beans, and rosemary. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is tender.
6. Season with salt and pepper to taste. Serve hot, sprinkled with grated Parmesan cheese if desired.

The Rustic Bean and Pasta Soup with Kale is a deeply satisfying, healthful dish that combines the rustic flavors of beans, potatoes, and kale with the heartiness of pasta. The kale adds a nutritious boost and a nice contrast to the creamy texture of the beans and pasta. This soup is ideal for a cozy dinner, especially during the colder months. With the added touch of Parmesan, it becomes a complete meal that is both filling and comforting. It’s perfect for leftovers as the flavors intensify with time.

Sweet Potato, Bean, and Pasta Soup

The Sweet Potato, Bean, and Pasta Soup is a sweet and savory comfort food, combining the natural sweetness of sweet potatoes with the earthiness of beans and the hearty texture of pasta. The addition of cinnamon and nutmeg gives it a warm, cozy feel, perfect for fall or winter days. This soup is a nutritious and vibrant option, packed with fiber, vitamins, and antioxidants.

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 can of great northern beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup small pasta (such as shell pasta or fusilli)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, black beans, great northern beans, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, until the sweet potatoes are tender.
4. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste. Serve with fresh cilantro if desired.

Sweet Potato, Bean, and Pasta Soup is a wonderfully warming and wholesome dish that brings a unique balance of sweet and savory flavors. The creamy texture of sweet potatoes combined with the earthiness of beans and the richness of broth creates a satisfying and flavorful soup. It’s an excellent source of vitamins and minerals, making it an ideal meal for those seeking a nourishing dish. This soup is perfect for a cozy dinner and can also be made in large batches for meal prep. Pair it with a light salad for a well-rounded meal.

Bean and Spinach Pasta Soup

The Bean and Spinach Pasta Soup is a light yet filling meal, combining the earthiness of beans with the richness of spinach and the comfort of pasta. The simplicity of the ingredients—garlic, onion, beans, spinach, and pasta—creates a flavorful soup that’s both healthy and satisfying. It’s a perfect weeknight dinner that’s quick to prepare, nutritious, and brimming with vibrant flavors. The spinach adds a burst of color and nutrition, making this soup a wholesome option for anyone looking for a nourishing meal.

Ingredients:

• 1 can of white beans, drained and rinsed
• 1 can of cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 cup small pasta (such as farfalle or rotini)
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the vegetable broth, diced tomatoes, white beans, and cannellini beans. Bring the soup to a boil, then reduce the heat to a simmer for about 15 minutes.
3. Add the pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is al dente.
4. Stir in the fresh spinach and cook for an additional 2-3 minutes, or until wilted.
5. Season with salt and pepper to taste. Serve hot with a sprinkle of Parmesan cheese for extra flavor, if desired.

The Bean and Spinach Pasta Soup is a light, refreshing, and satisfying meal that can be prepared in less than an hour. The combination of beans, spinach, and pasta provides a nourishing and well-rounded dish that’s high in fiber, protein, and vitamins. Whether you’re looking for a quick lunch, a cozy dinner, or a healthy option for meal prep, this soup is an excellent choice. It’s a great way to incorporate more vegetables into your diet while still enjoying the comfort of a hearty soup.

Italian Bean and Pasta Soup

The Italian Bean and Pasta Soup brings the rich, robust flavors of Italy to your table in one comforting bowl. This soup is a celebration of Italian ingredients like garlic, tomatoes, herbs, and pasta. With a combination of white beans, green beans, and pasta in a savory tomato-based broth, it offers a fulfilling and delicious meal that’s perfect for any season. Whether enjoyed during the colder months or as a hearty lunch, this soup never fails to impress.

Ingredients:

• 1 can of cannellini beans, drained and rinsed
• 1 can of green beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried Italian seasoning
• 1 cup small pasta (such as ditalini or elbow macaroni)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced tomatoes, vegetable broth, cannellini beans, green beans, and Italian seasoning. Bring the soup to a boil, then reduce the heat and let simmer for 15 minutes.
3. Add the pasta to the soup and cook for another 10-12 minutes, or until the pasta is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley and a sprinkle of Parmesan cheese.

The Italian Bean and Pasta Soup is a simple yet satisfying dish that brings the flavors of Italy to your home. The combination of beans, vegetables, and pasta in a savory tomato broth makes for a meal that is both comforting and nutritious. This soup is perfect for a quick weeknight dinner, as it comes together easily and is full of hearty ingredients. You can also make a large batch for meal prep, as the soup stores well in the fridge for several days. With the addition of fresh herbs and Parmesan cheese, it becomes a flavorful and fulfilling meal that is sure to please everyone.

Bean, Tomato, and Pasta Soup

the Bean, Tomato, and Pasta Soup is a classic and timeless soup that brings together three simple yet flavorful ingredients: beans, tomatoes, and pasta. The creamy texture of beans pairs perfectly with the acidity of tomatoes, while the pasta adds the right amount of heartiness. This soup is quick, easy to make, and perfect for anyone looking for a healthy, comforting meal that doesn’t require a lot of time in the kitchen.

Ingredients:

• 1 can of kidney beans, drained and rinsed
• 1 can of navy beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (such as elbow macaroni or small shells)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced tomatoes, vegetable broth, kidney beans, and navy beans. Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes.
3. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is al dente.
4. Season with oregano, salt, and pepper to taste. Serve hot, garnished with fresh basil for an aromatic finish.

Bean, Tomato, and Pasta Soup is a simple, classic dish that packs a lot of flavor despite its minimal ingredients. The combination of creamy beans, tangy tomatoes, and tender pasta makes for a filling and nutritious soup. This recipe is perfect for busy days when you need a quick yet satisfying meal, and it’s versatile enough to adjust to your personal taste. Whether you make it for a cozy dinner or a hearty lunch, it’s sure to please. Plus, it’s great for meal prepping, as it stores well in the fridge and tastes even better the next day.

Spicy Mexican Bean and Pasta Soup

The Spicy Mexican Bean and Pasta Soup offers a lively and flavorful twist on the classic bean and pasta combination. Infused with Mexican spices like cumin, chili powder, and a touch of heat from jalapeños, this soup is full of bold flavors. The beans provide creaminess, while the pasta adds heartiness, making this a satisfying, spicy, and comforting dish perfect for any meal. It’s a great choice if you enjoy a little kick in your soup.

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 can of pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth (or vegetable broth)
• 1 cup small pasta (such as elbow macaroni or rotini)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, sautéing until softened, about 3-4 minutes.
2. Stir in the cumin and chili powder, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced tomatoes with green chilies, chicken broth, black beans, and pinto beans. Bring to a boil, then reduce the heat to a simmer and let cook for 15-20 minutes.
4. Add the pasta and cook for another 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime for extra freshness.

The Spicy Mexican Bean and Pasta Soup is a flavorful, bold dish that combines the warmth of Mexican spices with the heartiness of beans and pasta. It’s the perfect balance of spicy and savory, with the freshness of cilantro and lime to round out the flavors. Whether you’re looking for a zesty weeknight dinner or a fun dish to share with friends and family, this soup is sure to be a hit. It’s easy to make, full of protein, and can be adjusted to your desired spice level.

Bean and Butternut Squash Pasta Soup

This Bean and Butternut Squash Pasta Soup is a cozy, nutrient-packed meal that combines the sweetness of roasted butternut squash with the earthiness of beans and the comforting texture of pasta. The squash adds a natural creaminess to the broth, making it feel luxurious without being overly heavy. This soup is perfect for the fall and winter months, offering both a comforting and healthy option for any day of the week.

Ingredients:

• 1 can of white beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium butternut squash, peeled, cubed, and roasted
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 cup small pasta (such as farfalle or orzo)
• Salt and pepper to taste
• Fresh sage or thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
3. Stir in the roasted butternut squash, vegetable broth, diced tomatoes, white beans, kidney beans, ginger, and cinnamon. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
4. Add the pasta to the soup and cook for an additional 10-12 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh sage or thyme for an aromatic finish.
   The Bean and Butternut Squash Pasta Soup is a comforting and vibrant dish that perfectly blends the sweet flavors of butternut squash with the hearty beans and pasta. The spices like ginger and cinnamon provide warmth and depth, while the roasted squash adds a velvety texture to the broth. This soup is perfect for a cozy dinner on a cold evening, offering a balance of sweetness and savory goodness. It’s a great way to enjoy seasonal vegetables while still keeping your meal light, healthy, and satisfying.

Hearty Bean and Lentil Pasta Soup

The Hearty Bean and Lentil Pasta Soup is a nutrient-dense, filling dish that combines beans, lentils, and pasta in a savory broth. The lentils add an extra layer of texture, while the beans contribute protein and creaminess. Packed with vegetables and enriched with herbs and spices, this soup is a great option for those looking for a wholesome, plant-based meal that’s both delicious and satisfying. It’s perfect for meal prep or as a hearty dinner to feed a crowd.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1/2 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 cup small pasta (such as elbow macaroni or orzo)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Add the carrots and celery and cook for another 5 minutes until they start to soften.
3. Stir in the dried lentils, diced tomatoes, vegetable broth, chickpeas, kidney beans, and thyme. Bring to a boil, then reduce to a simmer and cook for 25 minutes, or until the lentils are tender.
4. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

The Hearty Bean and Lentil Pasta Soup is a deeply satisfying and nourishing dish that’s packed with plant-based protein and fiber. The combination of beans, lentils, and pasta makes it a filling meal, while the carrots and celery add a subtle sweetness and texture. This soup is ideal for meal prepping, as it holds up well in the fridge and tastes even better the next day. Whether served as a light lunch or a comforting dinner, it’s a wholesome dish that’s perfect for those seeking a healthy and delicious meal.

Bean and Carrot Pasta Soup

The Bean and Carrot Pasta Soup is a vibrant and flavorful dish that combines the natural sweetness of carrots with the hearty texture of beans and pasta. This soup is quick and easy to prepare, making it perfect for busy weeknights. It’s packed with fiber, vitamins, and minerals, making it a healthy choice for the whole family. The carrots provide a slight sweetness that balances the savory beans and pasta, creating a comforting and nutritious bowl.

Ingredients:

• 1 can of cannellini beans, drained and rinsed
• 1 can of garbanzo beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 large carrots, peeled and diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 cup small pasta (such as ditalini or orzo)
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced carrots and cook for an additional 5 minutes, allowing them to slightly soften.
3. Add the vegetable broth, diced tomatoes, cannellini beans, garbanzo beans, and dried thyme. Bring to a boil, then reduce to a simmer for 20 minutes, allowing the carrots to become tender.
4. Add the pasta and cook for another 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil for a pop of color and flavor.

The Bean and Carrot Pasta Soup is a simple yet delicious dish that highlights the natural sweetness of carrots alongside the heartiness of beans and pasta. It’s an easy recipe that’s both nutritious and comforting, perfect for a quick dinner or a meal prep option. The vibrant orange carrots and the creamy texture of the beans make this soup feel satisfying and wholesome. This recipe can also be adapted by adding other vegetables, making it a versatile and customizable meal for any occasion.

Bean, Kale, and Pasta Soup

The Bean, Kale, and Pasta Soup is a nourishing, flavorful dish that combines the nutritional powerhouse of kale with protein-packed beans and the comfort of pasta. This soup has a hearty, earthy flavor, with kale providing a slightly bitter note that complements the creamy beans. It’s perfect for those who enjoy a rustic, vegetable-packed soup with the richness of beans and the heartiness of pasta. This soup is filling, nutritious, and a perfect choice for a cozy meal.

Ingredients:

• 1 can of white beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bunch kale, stems removed and chopped
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried rosemary
• 1 cup small pasta (such as penne or fusilli)
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the kale and cook for another 3-4 minutes until it begins to wilt.
3. Add the vegetable broth, diced tomatoes, white beans, kidney beans, and dried rosemary. Bring to a boil, then reduce to a simmer and cook for 15 minutes, allowing the flavors to combine.
4. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste. Serve hot, with a squeeze of fresh lemon juice if desired, for an extra layer of brightness.

The Bean, Kale, and Pasta Soup is a hearty and satisfying meal that is both nutritious and filling. With the addition of kale, it provides a burst of vitamins and minerals, while the beans offer a creamy texture and the pasta adds a comforting chew. The earthy rosemary ties the flavors together, making this soup perfect for a cozy winter meal or a nutritious lunch. It’s a great option for meal prep, as it holds up well in the fridge and the flavors deepen over time. A squeeze of fresh lemon juice at the end adds brightness, elevating the dish to the next level.

Mediterranean Bean and Orzo Soup

The Mediterranean Bean and Orzo Soup is a light and flavorful dish that combines the richness of Mediterranean ingredients like olives, tomatoes, and herbs with the comforting texture of pasta. The addition of beans provides creaminess and protein, while the orzo pasta offers a delightful bite. This soup is perfect for a quick, healthy meal that captures the essence of Mediterranean cuisine in every spoonful. It’s aromatic, satisfying, and ideal for those who want a flavorful dish without a lot of effort.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 can of cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup green olives, sliced
• 1 cup orzo pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the diced tomatoes, vegetable broth, chickpeas, cannellini beans, olives, oregano, and basil. Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
3. Add the orzo pasta and cook for an additional 10-12 minutes, or until the pasta is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

The Mediterranean Bean and Orzo Soup is a delicious, light, and satisfying dish that captures the flavors of the Mediterranean. The combination of beans, olives, and aromatic herbs makes the soup incredibly flavorful, while the orzo pasta provides a comforting texture. It’s a simple yet elegant soup that’s perfect for lunch or dinner, and it can easily be made ahead for meal prep. The fresh parsley adds a pop of color and freshness, rounding out this Mediterranean-inspired meal. Whether you’re looking for a healthy lunch or a quick dinner, this soup will not disappoint.

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