Hearty Fresh Herb Vegetable and Bean Soup with Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Fresh Herb Vegetable and Bean Soup with Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Fresh Herb Vegetable and Bean Soup with Pasta

A comforting, vibrant soup loaded with tender cannellini beans, chickpeas, whole wheat pasta and a medley of fresh garden vegetables bathed in aromatic vegetable broth and herbs. This soul-warming bowl is perfect for any time of day, offering a satisfying balance of textures, flavors, and a hearty protein punch.

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NUTRITION

552kcal
Protein
33.4g
Fat
4g
Carbs
101.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

1/3 cup Chickpeas (80g)

1/3 cup cooked Whole Wheat Pasta (50g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 medium Zucchini (196g)

1 medium Tomato (123g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

2 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Rinse the cannellini beans if using canned. Drain the chickpeas as well.

  • 2

    Dice the carrot, celery, onion, zucchini, and tomato into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large pot, add the vegetables and garlic. Sauté over medium heat for about 3-4 minutes until they start to soften.

  • 4

    Add the cannellini beans, chickpeas, and vegetable broth to the pot. Bring to a gentle simmer.

  • 5

    Stir in the chopped tomato and fresh herbs, then let the soup simmer for another 8-10 minutes so the flavors meld.

  • 6

    Add the cooked whole wheat pasta and stir to combine. Let the soup warm through for a couple of minutes.

  • 7

    Season with salt and pepper to taste. Taste and adjust herbs if needed before serving.

Hearty Fresh Herb Vegetable and Bean Soup with Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Fresh Herb Vegetable and Bean Soup with Pasta

YOUR SOLIN GENERATED RECIPE

Hearty Fresh Herb Vegetable and Bean Soup with Pasta

A comforting, vibrant soup loaded with tender cannellini beans, chickpeas, whole wheat pasta and a medley of fresh garden vegetables bathed in aromatic vegetable broth and herbs. This soul-warming bowl is perfect for any time of day, offering a satisfying balance of textures, flavors, and a hearty protein punch.

NUTRITION

552kcal
Protein
33.4g
Fat
4g
Carbs
101.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

1/3 cup Chickpeas (80g)

1/3 cup cooked Whole Wheat Pasta (50g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 medium Zucchini (196g)

1 medium Tomato (123g)

2 cloves Garlic (6g)

1 cup Vegetable Broth (240g)

2 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Rinse the cannellini beans if using canned. Drain the chickpeas as well.

  • 2

    Dice the carrot, celery, onion, zucchini, and tomato into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large pot, add the vegetables and garlic. Sauté over medium heat for about 3-4 minutes until they start to soften.

  • 4

    Add the cannellini beans, chickpeas, and vegetable broth to the pot. Bring to a gentle simmer.

  • 5

    Stir in the chopped tomato and fresh herbs, then let the soup simmer for another 8-10 minutes so the flavors meld.

  • 6

    Add the cooked whole wheat pasta and stir to combine. Let the soup warm through for a couple of minutes.

  • 7

    Season with salt and pepper to taste. Taste and adjust herbs if needed before serving.