Bean Vegetable Soup with Tomatoes and Pasta

Introduction

You cook this soup in one pot with frozen mixed vegetables, two kinds of beans, stewed tomatoes, and broken angel-hair pasta, so it comes together fast without much prep. The pasta thickens the broth slightly, and the final 5-minute simmer after adding the nutritional yeast rounds out the flavor. It fits a weeknight dinner, a packed lunch, or a make-ahead pot of soup for a few days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 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 kidney beans for cannellini beans if you want a softer texture and a milder bean flavor.
• Replace the black beans with chickpeas for a firmer bite that holds up well if you plan to reheat leftovers.
• Use small pasta like ditalini or small shells instead of broken angel-hair; the soup will feel a little heartier, but you may need a few extra minutes for the pasta to turn tender.
• Replace the frozen mixed vegetables with a frozen soup vegetable blend to shift the texture toward more carrots, green beans, or corn, depending on the mix.
• Increase the Italian seasoning to 1½ teaspoons if you want a stronger herb profile that stands out more against the beans and broth.

Tips for Success

• Break the angel-hair into fairly even 1- to 2-inch pieces so it cooks at the same rate and does not clump.
• Stir well as soon as the soup reaches a boil and scrape the bottom of the pot to free any pasta before it sticks.
• Keep the soup at a moderate boil after adding the beans, not a hard boil, so the beans stay intact.
• Cook the pasta just until tender, because it will continue to soften slightly as the soup sits.
• Add the nutritional yeast over low heat and stir until fully dissolved so it blends smoothly into the broth.

Storage and Reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 2 months, leaving a little space at the top for expansion.

Reheat on the stovetop over medium-low heat until hot, adding a splash of water or broth if the pasta has absorbed too much liquid. You can also microwave individual portions in a covered bowl for 2 to 3 minutes, stirring once halfway through. If frozen, thaw in the refrigerator overnight before reheating for the most even texture.

FAQ

Can you use fresh vegetables instead of frozen mixed vegetables?

Yes. Use about 4 to 5 cups chopped fresh vegetables and simmer until they are tender, which may add a few minutes to the cook time.

Can you make this soup gluten-free?

Yes. Replace the broken angel-hair pasta with a gluten-free small pasta and watch it closely, since some gluten-free pasta softens faster in soup.

Do you need to thaw the frozen vegetables first?

No. Add them straight from the freezer as written, since they heat quickly in the broth.

Will the pasta keep absorbing liquid as the soup sits?

Yes. The soup thickens in the fridge because the pasta keeps taking in broth, so add a little water or broth when reheating if you want a looser consistency.