Vegan Italian Bean Soup

This vegan Italian Bean Soup is perfect to throw together on a busy day. In just 30 minutes you’ll have a healthy, tasty and filling meal. 

Hey, today is the beginning of Autumn and at the risk of sounding like an old woman…I’m just going to say it….where does time go?? Have you ever noticed how fast time flies by when you have a lot going on?

And if you’re lucky enough to have little ones in your life, you are probably even more aware of how quickly a day, a week, a month or a year passes. I became a Nana for the first time just a little over a year ago and my little SmileyRiley has grown from a tiny little bundle that we could hold for hours to a curious, dynamic, funny and very mobile little girl. She’s walking and exploring everything she sees.

So this recipe is for all you busy moms like my daughter, who work and come home to busy kids and need something for dinner that is fast, easy and good for everyone.

It’s also for people like me, who sometimes just want a soothing, satisfying meal that doesn’t take long to prepare. If you’re cooking for just one, you’ll have plenty to freeze for future meals. For two people, it will be a great dinner and then lunch the next day.

Like all my other recipes, it is gluten-free and oil-free. You can make it low sodium by using low sodium canned beans and omitting the salt in the recipe. If you are eating an oil-free diet, be sure to check your marinara sauce ingredients to ensure that oil has not been added. Most have oil.

You can see where I like to shop…Trader Joe’s should give me a gift card or something, right?

Okay, let’s make soup! This is going to be short because, honestly…this soup is extremely easy to make.

Open your cans of beans and pour them into a colander. You can save the liquid if you want to use the aquafaba to make other things. Rinse the beans and put them in a large pot.

Add the jar of sauce. Fill the jar about 3/4 with water, put the lid on and shake it to get all the sauce into the water. Dump that water into the pot.

Add the entire box of veggie broth.

Season with garlic powder or fresh garlic (I prefer fresh), Italian seasoning and salt, if using.

Bring to a boil and turn down to simmer while you cook the pasta (if using). Simmer for 20-30 minutes. Add pasta to individual bowls and ladle the soup on top. You can add the cooked pasta to the soup if you prefer. We like to add our own amount of pasta to our individual bowls so that we get as much pasta as we like.

I hope you enjoy this soup as much as we do!

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Vegan Italian Bean Soup

This vegan Italian Bean Soup is perfect to throw together on a busy day. In just 30 minutes you'll have a healthy, tasty and filling meal.

Course: Main Course, Soup

Cuisine: Italian

Keyword: Vegan Italian Bean Soup

Author: Trish Hall

Ingredients

• 3-4 15 oz cans beans of your choice I used white kidney, kidney and Great Northern
• 1 25 oz jar marinara or spaghetti sauce
• 1 32 oz box vegetable broth low sodium if desired
• 3/4 jar water use the empty spaghetti sauce jar
• 1 lb gluten-free pasta, optional I used penne, but any shape will work
• 1-2 cloves garlic or 1-2 tsp garlic powder
• 1-2 tsp salt adjust to taste or omit, your choice
• 1-2 tsp Italian seasoning crush/rub in palm of hand before adding

Instructions

1. Drain and rinse the cans of beans. Add to soup pot. 

2. Add the spaghetti sauce to the pot. Fill the jar 3/4 with water, put the lid on and shake to get all the sauce into the water. Add that water to the pot.

3. Add the broth. 

4. Add the garlic, salt (if using) and Italian seasoning. 

5. Bring to a boil. Turn the heat down to simmer for 20-30 minutes.

6. While soup is simmering, cook the pasta according to the package directions. 

7. After 20-30 minutes of simmering, taste and adjust seasonings if necessary. 

8. Add pasta to individual bowls and ladle soup on top. 

   Cooked pasta can also be added to the soup pot before serving. 

9. Serve with a  sprinkle of vegan parmesan, if desired. 

Recipe Notes

• Pasta can be cooked in the soup, but it will thicken the soup...a lot!