Kidney Bean & Pasta Vegetable Soup Recipe – Easy Comfort Food

Last Updated on 4 months by Neha Deshmukh

Kidney Bean & Pasta Vegetable Soup Recipe – Easy Comfort Food

Hey everyone! There’s just something about a warm, hearty soup that feels like a big hug in a bowl, isn’t there? This Kidney Bean & Pasta Vegetable Soup is exactly that – pure comfort food, packed with goodness, and surprisingly easy to make. I first stumbled upon a version of this when I was craving something nourishing but didn’t want to spend hours in the kitchen. It’s become a family favourite ever since!

Why You’ll Love This Recipe

This soup is a winner for so many reasons. It’s incredibly flavorful, thanks to the sautéed veggies and aromatic herbs. It’s also wonderfully filling, thanks to the protein-packed kidney beans and satisfying pasta. Plus, it’s a fantastic way to sneak in a whole bunch of vegetables! It’s perfect for a chilly evening, a cozy weekend lunch, or when you’re just feeling under the weather.

Ingredients

Here’s what you’ll need to create this delicious soup:

• ?? cup dried kidney beans
• 1 cup elbow macaroni
• 3 tablespoons extra virgin olive oil
• ?? cup chopped onions
• 1.5 teaspoons finely chopped garlic
• ?? cup chopped celery
• 1 bay leaf
• ?? cup chopped cauliflower florets
• ?? cup chopped carrots
• 1 cup chopped potato
• ?? cup chopped baby corn
• ?? cup chopped button mushrooms
• 1.5 cups tomato purée
• ?? cup tomato paste
• ?? teaspoon dried oregano
• ?? teaspoon crushed black pepper
• 4.5 cups vegetable stock
• 1 teaspoon mixed herbs
• 2 tablespoons chopped parsley

Ingredient Notes

Let’s talk ingredients! Kidney beans are a fantastic source of plant-based protein and fibre, keeping you full and satisfied. Don’t underestimate their power! I like to use elbow macaroni for this soup because it holds its shape well and adds a lovely texture. But feel free to experiment with other small pasta shapes.

Good quality vegetable stock is key here. It really forms the base of the flavour. If you can, homemade is best, but a good store-bought one will do the trick. It’s worth investing in a flavourful stock – it makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those kidney beans overnight in plenty of water. This helps them cook evenly and reduces cooking time. The next day, drain the beans and cook them until they’re nice and tender. Set them aside – we’ll add them later.
2. While the beans are cooking (or if you’re using canned – see FAQs!), get started on the soup base. Boil the macaroni in salted water until it’s al dente – meaning it still has a bit of bite. Drain it and set it aside too.
3. Now, heat the olive oil in a large pot over medium heat. Add the chopped onions, garlic, and celery, along with the bay leaf. Sauté for about 3 minutes, until the onions are softened and fragrant. This is where the flavour starts to build!
4. Add the cauliflower, carrots, potato, baby corn, and mushrooms to the pot. Sauté for another 5-6 minutes, stirring occasionally, until the vegetables are slightly tender.
5. Stir in the tomato purée, tomato paste, oregano, black pepper, and salt. Cook for 2 minutes, allowing the flavours to meld together.
6. Pour in the vegetable stock and bring the mixture to a simmer. Add the cooked kidney beans and let it all simmer gently for 15-20 minutes, allowing the flavours to deepen.
7. Now, it’s time to add the cooked pasta and mixed herbs. Stir everything together and adjust the seasoning to your liking.
8. Finally, remove the bay leaf and garnish with fresh chopped parsley. Serve hot with a slice of crusty bread for dipping – pure heaven!

Expert Tips

Want to make this soup even better? Here are a few of my go-to tips:

• Bean Tenderness: To ensure your kidney beans are perfectly tender, check them frequently during cooking. They should be easily pierced with a fork.
• Pasta Perfection: Don’t overcook the pasta! It will continue to cook in the soup, so al dente is the way to go. Nobody likes mushy pasta.
• Flavour Boost: Don’t be afraid to really let those vegetables sauté. A good sauté is the foundation of a flavourful soup.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply ensure your vegetable stock is vegan-friendly. That’s it!
• Gluten-Free Adaptation: Use gluten-free pasta. There are some great options available now that hold their shape well.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or a dash of cayenne pepper along with the oregano. My friend, Priya, loves adding a finely chopped green chilli!
• Regional Variations: While this isn’t a traditional Indian recipe, many Indian homes make similar hearty vegetable and lentil soups, often with a touch of turmeric and ginger. Think of it as a comforting cousin to dal!

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to complete the meal:

• A side of warm, crusty bread for dipping.
• A simple green salad.
• A dollop of plain yogurt (optional).

Storage Instructions

Leftovers? Yes, please! This soup keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Let it cool completely before transferring it to an airtight container.

FAQs

Got questions? I’ve got answers!

(1) Can I use canned kidney beans instead of dried? What adjustments should I make to the cooking time?

Absolutely! Canned kidney beans are a great time-saver. Drain and rinse them well before adding them to the soup. Reduce the simmering time to about 10-15 minutes, as they’re already cooked.

(2) What type of vegetable stock is best for this soup? Can I use water?

A good quality vegetable stock is ideal for the best flavour. However, if you’re in a pinch, you can use water. Just be sure to add a little extra salt and pepper to compensate for the lack of flavour.

(3) Can I add other vegetables to this soup? What would you recommend?

Definitely! Feel free to add any vegetables you like. Spinach, kale, peas, or green beans would all be delicious additions.

(4) How can I make this soup thicker or thinner?

To thicken the soup, you can blend a portion of it with an immersion blender. To thin it out, simply add more vegetable stock or water.

(5) Can this soup be frozen? What’s the best way to freeze and reheat it?

Yes, this soup freezes beautifully! Let it cool completely, then transfer it to an airtight container or freezer bag. When reheating, thaw it overnight in the refrigerator and then gently warm it on the stovetop.

(6) Is this soup suitable for kids? How can I adjust the flavors for a milder taste?

Yes, it is! For younger children, you can reduce the amount of black pepper and omit the bay leaf. You can also blend a portion of the soup to create a smoother texture.

Enjoy! I hope this Kidney Bean & Pasta Vegetable Soup brings a little warmth and comfort to your kitchen. Let me know what you think in the comments below!