Beyond Vegan kitchen

Beyond Vegan Vegetable Soup with Pasta & Beans

Name: Beyond Vegan Vegetable Soup with Pasta & Beans
Yield: 4–6
Ingredients: 1 tbsp olive oil or avocado oil; 1 medium onion, chopped; 3–5 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, diced; 1 zucchini, chopped; 1 medium potato or sweet potato, diced; 1 cup chopped broccoli florets; 1 cup green beans, cut into 1-inch pieces; 1 cup corn (fresh or frozen); 2 medium tomatoes, diced or 1 can (14 oz) diced tomatoes; 1 can (15 oz) kidney, cannellini, or garbanzo beans — drained & rinsed; 1 cup small pasta (elbow, ditalini, or shells); 1 tbsp tomato paste; 6 cups vegetable broth (or water + bouillon cube); 1 tsp sea salt (adjust to taste); ½ tsp black pepper; 1 tsp Italian seasoning (or mix of thyme, oregano, basil); ½ tsp smoked paprika (optional); 1–2 bay leaves; 1–2 cups fresh spinach or kale, roughly chopped; 1 tbsp lemon juice or apple cider vinegar; 2 tbsp nutritional yeast (optional, for cheesy flavor); Fresh parsley or basil for garnish

A hearty, brothy vegetable soup loaded with beans and small pasta — cozy, filling, and completely plant-based.

Serves 4–6

Ingredients

Base & Veggies

1 tbsp olive oil or avocado oil
1 medium onion, chopped
3–5 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
1 zucchini, chopped
1 medium potato or sweet potato, diced
1 cup chopped broccoli florets
1 cup green beans, cut into 1-inch pieces
1 cup corn (fresh or frozen)
2 medium tomatoes, diced or 1 can (14 oz) diced tomatoes

Beans & Pasta

1 can (15 oz) kidney, cannellini, or garbanzo beans — drained & rinsed
1 cup small pasta (elbow, ditalini, or shells)

Seasoning & Broth

1 tbsp tomato paste
6 cups vegetable broth (or water + bouillon cube)
1 tsp sea salt (adjust to taste)
½ tsp black pepper
1 tsp Italian seasoning (or mix of thyme, oregano, basil)
½ tsp smoked paprika (optional)
1–2 bay leaves

Finishers

1–2 cups fresh spinach or kale, roughly chopped
1 tbsp lemon juice or apple cider vinegar
2 tbsp nutritional yeast (optional, for cheesy flavor)
Fresh parsley or basil for garnish

Instructions

Directions

1
Sauté the aromatics: Heat oil in a large pot over medium heat. Add onion and garlic; cook until fragrant and slightly golden (about 3 minutes).
2
Add the hearty vegetables: Stir in carrots, celery, potato, zucchini, and tomato paste. Cook another 3–4 minutes to build flavor.
3
Add liquids and seasonings: Pour in the vegetable broth, tomatoes, and all seasonings (salt, pepper, Italian herbs, paprika, bay leaves). Bring to a boil.
4
Simmer the soup: Reduce heat to medium-low. Add broccoli, green beans, corn, and beans. Cover and simmer for 15–20 minutes, or until veggies are tender.
5
Add pasta: Stir in the pasta and cook until al dente (usually 8–10 minutes). Stir occasionally so it doesn't stick.
6
Finish with greens: Add spinach or kale in the last few minutes of cooking. Once wilted, turn off the heat.
7
Balance the flavor: Stir in lemon juice or vinegar for brightness. Add nutritional yeast if using. Taste and adjust salt or herbs.
8
Serve hot: Ladle into bowls and top with fresh parsley or basil. Optional — drizzle with olive oil or sprinkle crushed red pepper.

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