½ canchopped tomatoes, in their juices½of a 14.5 ounce can
1 ½ cupsuncooked pasta
1teaspoonthyme, or more to taste
pinch poultry seasoning
1 ½ cupscooked white beans
salt and pepper, to taste
Begin by adding the minced garlic and a splash of vegetable broth to a soup pot over medium-high heat. Once the garlic browns slightly, add in the tomatoes and 3 cups of vegetable broth and bring to a boil.
Once the pot boils, add in the uncooked pasta, and spices (including bay leaf). Continue cooking until the pasta is al dente, then add the pre-cooked beans and green beans. Cover and simmer for 10 to 15 minutes, adding additional broth if needed.
Add salt and pepper to taste and stir, making sure that everything is cooked throughout. Remove the bay leaf, serve in soup bowls, and enjoy!
Other vegetables: You could add several vegetables to this tomato pasta and bean soup while remaining low budget. Our favorite options are mushrooms, celery, carrots, and onions. Finely chop and pan-fry until softened at the very beginning of the cooking process.
Vegan pasta e Fagioli: This Italian bean soup with pasta is the ‘pumped up’ version of this basic pantry version. This version relies on a sofrito (a combination of aromatic veggies that are sauteed and softened at the beginning of the cooking process for about 15 minutes). We recommend carrot, leek, and celery. You can also add a little ‘smoked’ flavor with a little liquid smoke (just a few drops).
Meat alternatives: If you have any at home (or some money to spare), spruce up this tomato pasta bean soup with your choice of meat alternative; meatballs, sausage, tofu, etc.
Greens: Kale (tough ribs removed), chard, or collard greens are an excellent (and nutritious) addition to this tomato bean soup.