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Easy Vegetable and Bean Soup

Easy Vegetable Bean Soup with Pasta

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


  • 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


  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.