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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Mar 16, 2023 · modified: Mar 16, 2023 by Freya · This post may contain affiliate links ·

Delicious Vegan Pasta, Cannellini Bean and Chick Pea Soup

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A deliciously nutritious and low-fat all-in-one soup - perfect for mid-week supper or a dinner party

Pasta Soup in a white bowl
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You will fall in love at first bite with this hearty, healthy, filling soup, full of flavour and texture.

For other hearty, bolstering yet healthy vegan soups, you might also like:

  • Spiced Parsnip Soup
  • Green Chilli Soup
  • Ribollita
  • No-Chicken chicken soup with Matzo balls
Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Storage
  • Top tip
  • Related
  • 📋 Recipe
Pasta Soup closeup

Regular readers of my newsletter might have read recently that I was diagnosed with high-cholesterol and am pre-diabetic. For those who know me, this is probably not a surprise because I have the world's sweetest tooth and I do enjoy junk food.

However, I am trying to make some radical and permanent changes, not just because my blood work came back with some rather unfortunate results, but because I'm starting to feel heavy and sluggish, tired and grumpy.

For me, one of the quickest and most satisfying ways to get healthy is to make a variety of different soups, and you will find lots on this website.

I particularly like hearty soups with lots of chopped veggies and beans, and this one is a particular favourite. Filling without being heavy and there's no need for additional bread on the side (but I won't tell), this vegan soup is packed full of nutrients and will keep you full for ages.

Ingredients

Ingredients for pasta soup
  • vegetables: onion, garlic, celery, carrot
  • pulses: chick peas and cannellini beans
  • pasta - I like to use large shells, but you could use normal size ones too

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

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Instructions

Onions, celery and carrots in a saucepan

Sauté the onion, garlic, celery and carrot in a little olive oil until starting to go tender

Adding chickpeas and cannellii beans to soup

Add the chickpeas, beans and passata

Adding stock to soup

Now add the stock and the rosemary. Cover and simmer gently for at least 30 minutes

Adding pasta to soup

Add the pasta, mix gently and simmer until the pasta is just tender.

Substitutions

  • Pulses - use whatever canned beans you have in the house, if you don't have cannellini or chick peas
  • Veggies - you could add some chopped courgette/zucchini to this soup

Storage

You can store this soup, cooled, in an airtight container in the fridge for up to 3 days.

You can freeze this soup once cool in a freezer-proof container for up to 3 months.

Top tip

I think this soup tastes better once it has cooled and been reheated. If you plan on prepping ahead, I recommend that you make the soup up to pasta stage but don't add the pasta. Add this when you reheat the next day. Pasta tends to absorb a lot of liquid even when cool, and could go a bit mushy!

Related

Looking for other recipes like this? Try these:

  • French Onion Soup in a bowl
    Vegan French Onion Soup
  • No Chicken Soup FI
    Mollie Katzen's No-Chicken Soup with Vegan Matzoh Balls
  • A bowl of vegan wild rice mushroom soup
    Vegan Mushroom and Wild Rice Soup
  • Borscht Soup in a bowl with yogurt
    How to Make Earthy Delicious Vegan Borscht

📋 Recipe

Pasta Soup in a white bowl
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Cannellini Bean, Chick Pea and Pasta Soup

YIELD 4 people
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
A delicious, hearty soup

Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion medium, peeled and finely diced
  • 3 Garlic cloves, peeled and finely chopped
  • 2 Celery sticks, finely diced
  • 1 Carrot peeled and finely diced
  • 1 Rosemary sprig
  • 400 g Cannellini Beans can, drained
  • 400 g Chick peas can, drained
  • 250 ml Passata
  • 800 ml Vegetable stock
  • 200 g Conchiglioni large pasta shells
  • Seasoning to taste

Instructions

  • Gently sauté the onion, garlic, celery and carrot in the olive oil until soft
  • Add the drained beans and chick peas, and passata. Gently mix and cook for a couple of minutes.
  • Add the rosemary and stock. Bring to a boil, then turn down to a very gentle simmer. Cover and let simmer for half an hour.
  • Add the pasta and turn the soup up to a gentle boil. Cook until the pasta is tender.
  • Taste for seasoning.
RECIPE BY Freya

Nutrition

Calories: 325kcal | Carbohydrates: 57g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1063mg | Potassium: 731mg | Fiber: 15g | Sugar: 12g | Vitamin A: 3426IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 6mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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