Vegetarian Bean & Pasta Soup
Hi, I’m Lauren. Delicious Little Bites is where I share easy, tasty recipes that everyone can enjoy.
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Prepare your ingredients before you begin.
1
Try to keep your veggies evenly diced for more even cooking.
2
Heat oil in a stock pot over med heat. Add carrots, celery, shallot, salt & pepper. Cook 5 minutes.
3
Add navy beans, chickpeas, 4 cups vegetable stock, tomato & rosemary. Boil, reduce heat to simmer.
4
After an hour remove rosemary. Add remaining stock & pasta. Boil, stirring often, until al dente.
5
Serve with Parmesan cheese, if desired.
6
2 tablespoons
Extra Virgin Olive Oil
2, finely chopped
Carrots
2, finely chopped
Celery Stalks
1, finely chopped
Shallot
2 tablespoons
Extra Virgin Olive Oil
2, finely chopped
Carrots
2, finely chopped
Celery Stalks
1, finely chopped
Shallot
1/2 teaspoon (or to taste)
Salt
1/4 teaspoon (or to taste)
Pepper
15.5 ounce can, drained
Navy Beans
15.5 ounce can, drained
Chickpeas
8 cups
Vegetable Stock
1 cup
Tomato Purée
2-3 springs
Fresh Rosemary
1/2 pound
Dry Pasta Shells
(Optional)
Parmesan Cheese