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Easy Vegetable Bean and Pasta Soup Recipe

March 2, 2012 by Jeanette 27 Comments

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Easy Vegetable and Bean Soup

Easy Vegetable and Bean Soup (with gluten-free pasta)

Over the past month or so, I’ve been teaching a series of soup classes at our local senior center. I was honored to be asked back again this year – what a rewarding experience to say the least. The ladies in the class were all so gracious and it was really fun to swap food shopping tips and stories. I didn’t have a set menu for any of these classes; instead, I polled the class to see what they wanted to make next. One bowl soup meals seemed to be overwhelmingly the favorite.

One of the soups I made during this soup class series was this Easy Vegetable Bean and Pasta Soup, a bowl of comfort that has all the elements to nourish the body. There are endless possibilities when making soup. Vegetables can easily be added or swapped out. Different beans can be used. Favorite pasta shapes can be added. The base, however, is always consistent. I saute onion, carrot and celery until fragrant, then start adding the other ingredients. The idea behind teaching this soup to the class was to demonstrate that soup is extremely flexible and can provide a complete meal in a short amount of time.

You can cook the pasta directly in the soup or you can simply add some leftover cooked pasta. Just remember to add more liquid (broth or water) if you choose to cook the pasta in the soup.

Today, a group of bloggers is celebrating Severine von Tscharner Fleming, one of the Top 50 Women Game Changers In Food. I had never heard of Severine, but according to Gourmet Live, she is the founder and director of the Greenhorns, whose mission is to recruit, promote, and support young farmers. “The upshot: Nonindustrial farming is fun and it’s hip; it’s an explosive movement. And this is indubitably a good thing.” According to their website, Greenhorns is a land-based non profit serving young farmers across America whose mission is to recruit, support, promote and support young farmers in America.

In addition to creating an interactive map charting farmers under 40, Severine is making ‘‘The Greenhorns,’’ a documentary on ‘‘organic entrepreneurs.’’ ‘‘I want to show how sweet and honest and brave and purposeful they are,’’ she said of her subjects.

Easy Vegetable and Bean Soup

I thought this simple soup recipe chock full of farm fresh vegetables was representative of the movement that Severine is spearheading. Served with some whole grain bread topped with fresh mozzarella, tomato and basil, this made a nice satisfying lunch that I think Severine would approve of – I know the ladies in my class did.

Easy Vegetable and Bean Soup
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Easy Vegetable Bean Soup with Pasta

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

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon dried rosemary thyme, or Herbs de Provence
  • 1 zucchini chopped
  • 1 1/2 cups one 15-ounce can small white beans or red beans
  • 4 cups low sodium chicken broth or vegetable broth
  • 1 cup cooked pasta
  • 2 cups fresh spinach kale, or other leafy green vegetable

Instructions

  1. Heat oil in a soup pot. Add onion, carrot, celery and garlic.
  2. Saute until onions turn translucent, about 3-4 minutes.
  3. Add rosemary and thyme and saute another minute.
  4. Add zucchini, beans and broth.
  5. Bring soup to a boil, then reduce heat to low and simmer for 15-20 minutes until vegetables are tender.
  6. Stir in cooked pasta and cook until warmed through.
  7. Add spinach and cook about one minute until just cooked through.

Recipe Notes

This soup recipe is extremely flexible. Instead of rosemary and thyme, try substituting your favorite herb mix, e.g., Italian seasoning, Herbs de Provence, Fines Herbes. Use whatever beans/lentils and leafy green vegetables you have on hand.

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Filed Under: Beans/Legumes, community, dairy-free, healthy choices, lunch, Pantry Recipe, soups Tagged With: 50 Women Game Changers In Food, easy soup recipe, senior center cooking class, Severine von Tscharner Fleming, soup class

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Comments

  1. bellini says

    March 2, 2012 at 7:21 am

    Sounds perfect Jeanette.

    Reply
  2. Heather @girlichef says

    March 2, 2012 at 9:47 am

    Beautifully inspired post for Severine, Jeanette…this is a beautiful bowl of soup!

    Reply
  3. juniakk @ mis pensamientos says

    March 2, 2012 at 11:04 am

    i love bowls of veggie soup! this looks so good. i love sauteed onions. its the base for everything for me. 🙂

    Reply
  4. Susan says

    March 2, 2012 at 11:04 am

    It IS the perfect dish to honor farming and fresh ingredients! What a beautiful soup!

    Reply
  5. Brian @ A Thought For Food says

    March 2, 2012 at 12:12 pm

    Looks wonderful and so hearty!

    Reply
  6. JulieD says

    March 2, 2012 at 12:18 pm

    This looks so wonderful and comforting, Jeanette!

    Reply
  7. Sommer@ASpicyPerspective says

    March 2, 2012 at 12:22 pm

    This looks fantastic Jeanette! My kids would love it.

    Reply
  8. Jeanette says

    March 2, 2012 at 12:29 pm

    Glad you all like this super easy soup – it’s very kid-friendly (my kids had this for lunch one day and extremely versatile.

    Reply
  9. naomi says

    March 2, 2012 at 1:09 pm

    beautiful and wonderfully healthy! Bookmarked for my family. 🙂

    Reply
  10. Georgia @ The Comfort of Cooking says

    March 2, 2012 at 5:17 pm

    What a beautiful soup and an easy recipe! This looks wonderful Jeanette. Thank you for sharing!

    Reply
  11. Alison @ Ingredients, Inc. says

    March 2, 2012 at 5:55 pm

    fabulous! Wish I had this tonight!

    Reply
  12. Mary says

    March 2, 2012 at 6:59 pm

    It was a perfect choice, Jeanette. It was really hard to get information about this gal and I think you did a great job with the recipe and the backstory. Have a great day. Blessings…Mary

    Reply
  13. Jean (Lemons and Anchovies) says

    March 2, 2012 at 8:14 pm

    It must be so fun to teach those classes. I think this was a very good choice for a class–perfect as is but also open to endless variations. This is great, Jeanette. 🙂

    Reply
  14. Kathy says

    March 2, 2012 at 11:10 pm

    This looks so good! I love a good hearty soup! Nice post!

    Reply
  15. Sylvie @ Gourmande in the Kitchen says

    March 3, 2012 at 4:20 am

    Just the kind of soup I love, easy and full of veggies!

    Reply
  16. veronica gantley says

    March 3, 2012 at 5:48 am

    This is a perfect Lent recipe. I am so glad you shared it with us. I bookmarked it for later. The hubby is going to love this one.

    Reply
  17. Amrita says

    March 3, 2012 at 9:10 am

    Great recipe choice for Severine’s feature, Jeanette! Love the work you’re doing with the senior citizens, you have such a kind heart 🙂

    Reply
  18. Lydia (The Perfect Pantry) says

    March 3, 2012 at 9:30 am

    I adore vegetable soups like this, and I can only imagine how much fun it is to cook with your seniors class. I’m sure I couldn’t resist tossing a parmesan cheese rind into the broth, if I happened to have one in my fridge.

    Reply
  19. Jeanette says

    March 3, 2012 at 3:34 pm

    I really have enjoyed teaching these soup classes – love hearing all the stories and tips the group has to share.

    Reply
  20. Richa@HobbyandMore says

    March 3, 2012 at 11:23 pm

    Amazing post Jeanette.. the classes must be so much fun, sharing and teaching. I love simple brothy wholesome soups, and this is one perfect base to get creative with.

    Reply
  21. Kelly @ Inspired Edibles says

    March 4, 2012 at 8:12 pm

    This looks so hearty – almost like a stew! Very nice Jeanette and I always appreciate simplicity.

    Reply
  22. Norma Chang says

    March 4, 2012 at 9:21 pm

    Beautiful one bowl soup meal so appropriate for seniors. This is easy to make, versatile and best of all satisfying and comforting, well done.

    Reply
  23. France @ Beyond The Peel says

    March 5, 2012 at 1:25 am

    What a fantastically rewarding thing to due. I just love that you’re doing these classes and nourishing not only their bodies but their minds with your healthy recipes.

    Reply
  24. City Share says

    March 6, 2012 at 7:48 am

    How interesting to learn about Greenhorns. I just read an article about how farmers are aging and more young farmers are needed to take their place. It’s great to hear that an organization like greenhorns exists. The soup looks delicious – a perfect homage.

    Reply
  25. Magic of Spice says

    March 7, 2012 at 12:43 pm

    What a lovely post…and congratulations on being invited back for the classes, how fun 🙂 And this soup is pure comfort and deliciousness!

    Reply
  26. Magic of Spice says

    March 7, 2012 at 12:43 pm

    What a lovely post…and congratulations on being invited back for the classes, how fun 🙂 And this soup is pure comfort and deliciousness!

    Reply
    • Jeanette says

      March 7, 2012 at 4:21 pm

      These classes really are a lot of fun – food really does bring people together.

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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