Go Back
Print
Vegan Italian Bean Soup

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!