This mixed bean and tomato pasta soup is perfect for a last-minute warming soup on cool days. It combines pantry staples such as tinned tomatoes, beans, and pasta, with a few seasonings for a simple, wholesome vegan soup. Not only is this pasta and green bean soup pantry-friendly and low-budget, but it’s also oil-free, gluten-free optional, and versatile too!
When you’re looking for a simple recipe you can pull together solely from pantry staples, this mixed bean and tomato pasta soup is excellent! Using just a few tinned ingredients and other pantry staples, this vegan soup is quick and easy to prepare and is a wonderfully tasty low-budget plant-based meal! Think of it like the ‘poor mans’ pasta e Fagioli (an Italian bean soup with pasta)!
By combining beans, tomatoes, and pasta, this pasta bean soup is hearty and packed with protein and fiber. Honestly, vegan pasta/noodle soup recipes are a must for any low-budget plant-based household. We love them so much that we’ve shared several – including jackfruit ‘chicken’ noodle soup, Mexican noodle soup, mushroom orzo soup, carrot curry noodle soup, garlic ginger noodle soup, and now this pasta and bean soup, of course.
While amazingly simple, this mixed bean tomato pasta soup is also surprisingly versatile. You can use the pasta of your choice or swap it entirely for another grain, swap out the beans, adjust the seasonings, and make it more/less brothy to taste. More so, if you do have a few extra pennies, there are additional ways to enhance this tomato pasta soup recipe further (keep reading for all our top suggestions).
Once cooked, this tomato green bean soup is perfect for a light lunch or dinner or even for storing and enjoying as a packed lunch. If you’re interested in more hearty bean soups, you might like this hearty kale and bean soup, barley bean soup, Southwestern soup, or creamy asparagus soup with white beans.
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Serve the mix bean tomato pasta soup alone or drizzled with a bit of olive oil and served with bread. If you have some, a little spoonful of pesto (like this vegan walnut pesto or sunflower seed pesto), added to the soup when serving also tastes delicious!
This tomato pasta soup is very meal-prep friendly. If using dried beans or an alternative grain, these can be prepared in advance. More so, this budget-friendly pasta e Fagioli tastes even better on day two, so you can even prepare the entire soup in advance!
If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Note that the pasta will continue to absorb soup, so it will become thicker as it sits. You may also be able to freeze the soup, though the green beans and pasta may become mushy upon thawing, so I don’t recommend it.
You can reheat the pasta tomato green bean soup either on the stovetop or in the microwave until piping hot.
Photos by Alfonso Revilla
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