Veggie Bean Soup

Delicous with gluten-free Ditalini pasta!

Makes a big quantity, so freeze for another day!

I LOVE this Veggie Bean Soup. We make it with La Veneziane gluten-free Ditalini, the way my son likes it best! Ditalini is a corn pasta with good flavor and texture, plus we like the shape!

We’ve been making this soup for years because not only is it super easy, healthy and tasty, but it makes a huge quantity so you get a great meal plus extra to freeze for another day.

We make the Ditalini separately and serve it directly in individual bowls – that way it doesn’t get mushy.

Scroll down to see the recipe.

veggie bean soup
Veggie Bean Soup

Recipe

Veggie Bean Soup
 
Author:
Recipe type: Soup
Ingredients
  • 2 tbsp oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cups chopped onion
  • 1 tsp garlic powder
  • 6 cups water
  • 1 26-28 oz container of crushed tomatoes
  • 1 can black beans (rinsed and drained)
  • 1 can canneloni beans (rinsed and drained)
  • 1 tbsp dried basil
  • 2 gluten-free vegetable boullion cubes
  • ½ tsp pepper
  • 1 package frozen spinach or kale
Instructions
  1. Heat the oil and sauté the carrots, celery and onion and garlic powder
  2. Cook 10 mins or until tender
  3. Add the water, tomatoes, canneloni beans, black beans, basil, boullion cubes and pepper
  4. Bring to a boil, reduce heat and simmer for minimum 30 minutes
  5. Add the spinach (or kale)
  6. Cook 10 minutes
  7. Serve with gluten-free Ditalini pasta (we make the ditalini separately so that it doesn't get mushy)
  8. Tastes great served with Parmesan cheese if you're not dairy-free

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