Hearty Vegetable Bean Soup

A close-up of a bowl filled with a hearty vegetable soup recipe, featuring carrots, celery, beans, and chickpeas, topped with parmesan cheese.

This hearty soup is a favorite for its comforting flavors and ease of preparation. It's packed with vegetables and beans, making it a satisfying meal.

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Prep Time 15

Cook Time 30

Simmer Time 15

Total Time 1

Servings: 6 bowls

Course: Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Vegetables

2 large carrots diced
2 ribs celery chopped
1 medium onion chopped
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced

Liquids and Beans

2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) tomato sauce no-salt-added
1 can (16 ounces) kidney beans rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
1 can (14-1/2 ounces) diced tomatoes undrained

Seasonings and Pasta

1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni

Toppings

11 teaspoons grated Parmesan cheese

Equipment

Large saucepan

Method

In a large saucepan, saute carrots, celery, and onion in olive oil and butter until tender. Add garlic and cook for 1 minute longer.
Stir in chicken broth, tomato sauce, kidney beans, garbanzo beans, diced tomatoes, cabbage, basil, parsley, oregano, and pepper. Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Add the whole wheat elbow macaroni. Cook uncovered for 6-8 minutes, or until the macaroni and vegetables are tender.
Ladle the soup into bowls and sprinkle with grated Parmesan cheese.

Notes

This soup can be made ahead and reheated. For best results, add the macaroni just before serving to prevent it from becoming mushy.

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