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Dinner recipe · from the recipe book

Garden Vegetable Noodle Soup with White Beans

A bright, herby tomato-tinged broth loaded with tender carrot, celery, zucchini and green beans, creamy white beans and soft whole-wheat noodles, finished with basil and Parmesan.

Garden Vegetable Noodle Soup with White Beans

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 3 medium180 gCarrotssliced into coins
  • 3 stalks120 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1 tsp1 gDried thyme
  • 1 tsp1 gDried oregano
  • 4 cups880 gVegetable broth
  • 2½ cups600 gWater
  • 2 cups350 gGreat northern or cannellini beans, canned, drained and rinsed
  • 6 oz170 gWhole-wheat pasta, drybroken into 2-inch pieces if long
  • 1 medium196 gZucchinidiced
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • 1½ tbsp20 gLemon juice
  • ½ tsp1 gBlack pepper
  • ¼ tsp1.5 gSalt
  • ½ cup leaves12 gFresh basiltorn
  • ⅓ cup grated40 gGrated Parmesan

Steps

  1. Prep first: dice the onion, slice the carrot and celery, mince the garlic, dice the zucchini, cut the green beans, and tear the basil.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until the onion softens, about 7 minutes.
  3. Add the garlic, tomato paste, thyme and oregano and stir for 1 minute until the paste darkens slightly.
  4. Pour in the vegetable broth and water, bring to a boil, then lower to a simmer for 10 minutes so the carrot starts to soften.
  5. Stir in the whole-wheat pasta, great northern beans, green beans and zucchini. Simmer, stirring now and then, until the pasta is tender, about 9 to 10 minutes.
  6. Turn off the heat and stir in the lemon juice, black pepper and salt.
  7. Ladle into bowls and top each with the basil and Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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