Prep:10 mins

Cook:20 mins

Total:30 mins

Servings: 7 servings


  • ▢1) tablespoon vegetable oil
  • ▢½ yellow or red onion diced
  • ▢1 garlic clove minced
  • ▢2 medium carrots sliced
  • ▢2 ribs celery sliced
  • ▢1 can diced tomatoes 14.5 ounces, in their juices
  • ▢5 cups vegetable broth
  • ▢2 cans kidney beans 15-ounce, drained
  • ▢1 teaspoon dried oregano
  • ▢1 teaspoon ground cumin
  • ▢1 ½ cups pasta noodles bowties, tubular, penne, etc.

Optional Additions:

  • ▢2 pieces bay leaves
  • ▢2 cups kale or spinach, chopped
  • ▢2 medium russet potatoes or red potatoes, chopped
  • ▢1 cup broccoli fresh or frozen
  • ▢1 cup green beans fresh or frozen


  • In a large pot over medium-high heat, heat the oil (or water).
  • Add the onion, garlic, carrots, and celery. Saute for 3 minutes or until the onion is tender and translucent.
  • Add the tomatoes, water, and bouillon cubes (or broth), beans, oregano, and cumin, and cook for 5 minutes.
  • Add the pasta and cook for the amount of time suggested on the package.
  • Remove from the heat. Add salt and pepper.


  • If you want a thicker soup, you can add more tomato sauce, but add more broth or water if you like it soupier.
  • If you are making this to serve later, pre-cook the pasta separately and add it when reheating the soup. It’s not good to let the pasta rest in the soup as it will soak the liquids.
  • If you want to make it low-carb, you can skip the pasta and add more plant proteins instead.
  • You can sprinkle on vegan parmesan cheese and pesto before serving to make it even more flavorful!


Calories: 231kcalCarbohydrates: 45gProtein: 8gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 836mgPotassium: 805mgFiber: 5gSugar: 7gVitamin A: 6438IUVitamin C: 56mgCalcium: 109mgIron: 3mg