Enjoy this big bowl of cozy One-Pot Vegetable Soup. Light, comforting, and super tasty. Filled with ditalini pasta, kidney bean, and tons of fresh veggies. Not only is it delicious but super easy to make.
This recipe makes a big pot of soup, large enough for about 5-6 servings. I love to make this soup in the beginning of the week and divide it into containers to either bring to work or have ready for a quick lunch or dinner.
If you want to add additional plant protein you can add two cans of beans instead of one. For this soup I used kidney beans. Other great beans that I would recommend using are chickpeas, great northern beans, or cannellini beans.
You can also add any type of small pasta that you have on hand. Some pastas that would be great in this soup would be orzo, macaroni, or elbow pasta. Just keep in mind once the pasta cooks it will expand and absorb the vegetable broth.
Are you gluten-free? Substitute the pasta for gluten-free pasta.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry. The fun part about this Vegetable Soup is that you can be really creative with the ingredients that you add or don’t add.
Fresh Spinach- Fresh Kale
White or Yellow Onion – Shallots
Garlic Cloves – Garlic powder
Kidney Beans – Northern beans or Chickpeas
Canned Fire Roasted Tomatoes – Canned Diced Tomatoes
Celery – Green Beans
Ditalini Pasta – Small Pasta or Potatoes
Want to add some amazing garnishes to your soup?
Below are some of my go-to’s.
Crushed Red Pepper
When you make this soup I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
This Vegetable Soup is:
Packed with Veggies
Easy to make
One-Pot Vegetable Soup
Light, comforting, and super tasty. Filled with ditalini pasta, kidney bean, and tons of fresh veggies.
- 1 Tbsp neutral oil, I used olive oil.
- 1 medium white onion, chopped
- 3 garlic cloves, chopped
- 3 stalks of celery, chopped into small pieces
- 3 medium carrots, peeled and chopped into small pieces
- 1 can (14.5 ounces) fire roasted diced tomatoes plus the juices
- 1 can (15.5 ounces) of kidney beans, drained and rinsed
- ¾ cup ditalini pasta, substitute with gluten-free pasta
- 1 Tbsp tomato paste
- 3 cup fresh spinach, packed
- 6 cups (48 ounces) vegetable broth or stock, add more for a thinner soup
- ½ small lemon, seeded and juiced
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper, add less if you are sensitive to heat
- 2 Tbsp nutritional yeast (optional)
- Heat a large pot on medium heat. Once hot, add the oil, chopped onion, salt, and cook for 3 minutes. Add the garlic, celery, carrots, and cook for an additional 3 minutes.
- Add the roasted tomatoes, tomato paste, pepper, cayenne pepper, and Italian seasoning. Stir until well combined. Pour the vegetable broth in the pot and bring soup to a boil.
- Once the soup starts to boil immediately turn the heat down to medium low heat and add the pasta. Cook the pasta for 8-10 minutes or until the pasta is soft.
- Add the lemon juice, fresh spinach, nutritional yeast, beans, and stir. Remove the soup from the heat.
- Taste soup and add additional seasoning (salt, pepper, dried herbs) if needed.
- Divide into soup bowls, eat, and enjoy!
- Leftovers can be kept in the refrigerator in an airtight container for 3-4 days.
- Want this soup to be a little spicy? Add ½ tsp of cayenne pepper or crushed red pepper.
- Don’t want your soup as thick? Add an additional 1 cup of vegetable broth to your soup.
- Garnishes that I recommend for this soup include, mozzarella cheese, fresh basil, dried herbs, crushed red pepper flakes, or nutritional yeast.
It’s All Good Vegan Disclaimer
I am not a licensed nutritionist. I am simply sharing tasty vegan recipes. For nutrition advice, I recommend consulting a health professional. IAGV will not be liable for any inaccurate or incomplete information.