Three bean soup with vegetables and pasta

Revised 2018 Apr 18

12 servings


2 large carrots, diced
1 1/2 cups onion, chopped
2 tablespoons olive oil
2 ribs celery, diced
3/4 cup fennel, diced
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
1 1/2 teaspoons rosemary
1 1/2 teaspoons basil
1 head garlic, chopped
1 green bell pepper, diced
1 red bell pepper, diced
40 ounces canned crushed tomatoes *
19 ounces canned black beans, drained and rinsed
19 ounces canned garbanzo beans, drained and rinsed
19 ounces canned kidney beans, drained and rinsed
3 litres vegetable stock
1 cup tomato juice
2 teaspoons Sriracha
1 cup dry pasta, Penne or Rotini
3 tablespoons balsamic vinegar
pepper, to taste


In a large soup or stock pot sauté the onion and carrot in the oil over medium high heat until the onions begin to be translucent about 5 minutes. Add the celery and fennel and cook for another 3 to 4 minutes. Add the garlic and cook for another minute.

Combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.

Add pasta and cook until tender, about 10 more minutes.

Stir in vinegar and season with pepper.

* I like to use whole tomatoes and crush them by hand

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