Garden Pasta Soup

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Dietary: Kosher, Peanut-Free, Tree-Nut Free, Whole Grain

Bring a slice of your garden inside with this Garden Pasta Soup! Every member of the family will love it. 

Prep: 10 min
Total Time: 50 min
Yield: 4-6 servings


  • 12 oz Hodgson Mill Whole Wheat Spirals, or any pasta including 12 oz gluten free pasta
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped or sliced thin
  • 2 stalks celery, chopped or sliced thin
  • 1 14.5 can Roma tomatoes, Italian, or fresh Roma tomatoes
  • 2 14.5 cans vegetable broth, or chicken or beef broth
  • 1 1/2 cup water
  • 1/2 tsp oregano, dried
  • 1/2 tsp basil, dried
  • 1 bay leaf
  • salt, to taste
  • black pepper, to taste
  • 2 12 oz cans cannellini beans, or white northern beans, rinsed
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 cup parsley, fresh, chopped


  • Cook noodles according to package directions. Drain and set aside.
  • While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes. Add tomatoes and reserved juice, both, water, oregano, basil, bay leaf and salt and pepper to taste. Bring to a boil; reduce heat and simmer, partially covered for about 30 minutes. Stir in the beans and cooked noodles.
  • Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on the soup prior to serving.