Vegetable, Bean and Pasta Soup


Kelly Rossiter Photo
Kelly Rossiter

This soup is about as simple as you can get, using ingredients readily available in your refrigerator and pantry. I had some particularly flavourful homemade chicken stock which really made all the difference in this comforting bowl. It would also be wonderful with a good strong vegetable stock.

I started making this soup at 11:30 and it was ready to eat by noon. Of course, you can add other vegetables if you have them, but I liked the almost purity of flavours in this soup. I made a fairly large pot of it and it just got better the next day. If you like you can add a bit of grated Parmesan cheese over top. I just used a bit of parsley for garnish.


1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery ribs, sliced
6 cups chicken or vegetable stock
1 can cannelini beans, drained and rinsed
1/2 cup dried small pasta shells
Salt and pepper to taste
Parsley for garnish


  1. In a large pot heat olive oil until it shimmers. Add onion and cook until translucent, about 5 minutes.
  2. Add carrots and celery and cook another 3 or 4 minutes.
  3. Add stock and bring to a boil. Reduce heat and cook until the carrots and celery are almost tender, about 10 minutes.
  4. Add beans and pasta shells and cook until pasta is cooked, but still al dente, about 8-10 minutes. Add salt and pepper to taste.
  5. Ladle into bowls, garnish and serve
This recipe appears in: Soups
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