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+ servings
bowl of vegetable and pasta soup with bread

Hearty Vegetable Stew

This healthy and hearty vegetable stew with beans and pasta is a must-have to warm up on chilly nights.
Course Soup
Cuisine American
Keyword vegetable soup, vegetable stew
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 239kcal


  • 2 tablespoons olive oil
  • 1 cup celery (about 2 stalks)
  • 1 cup carrots (about 2 medium)
  • 1 small white/yellow onion , diced
  • 2 - 3 garlic cloves
  • 6 medum tomatoes , chopped*
  • 8 cups vegetable broth
  • 2 bay leaves
  • juice of half a lemon
  • 1 cup gluten-free pasta (brown rice penne or fusili preferably!)
  • 1 15 oz can white beans (drained & rinsed, optional)
  • 3 cups kale/spinach
  • Salt and pepper to taste
  • Water if needed

garnish ideas:


  • Heat the olive oil over medium. Add the celery, carrots, onion and garlic and saute for 5 minutes until everything has softened slightly. Season with salt and pepper.
  • Add in the tomatoes, broth, bay leaves and lemon. Drop the squeezed lemon into the soup and allow it to cook with the rest of the ingredients (trust me, it's so good!). Bring the mixture to a boil, then reduce to simmer for 20 minutes.
  • Stir in the pasta and white beans and cook another 10 minutes until the pasta is al dente. Season again with salt and pepper. If the noodles have soaked up too much liquid, feel free to add some water in to thin the soup out a bit.
  • About 60 seconds before serving, stir in the greens. Allow the greens to wilt.
  • Serve immediately. Garnish with fresh herbs, nutritional yeast, parmesan, etc. to your liking!


Serving: 1.5cups | Calories: 239kcal | Carbohydrates: 39g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 57mg | Potassium: 938mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8013IU | Vitamin C: 60mg | Calcium: 136mg | Iron: 3mg