Black and Kidney Bean Soup with Tomatoes

Introduction

You build this soup from canned vegetable broth, frozen mixed vegetables, stewed tomatoes, and two kinds of beans, then cook the angel-hair pasta right in the pot for about 5 minutes. The result is a fast, pantry-based soup with enough body for dinner and enough flexibility for lunch leftovers.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

• 2 cans (28 ounces) fat-free vegetable broth
• 1 cup water
• 1 bag (1 pound) frozen mixed vegetables
• 1 can (14½ ounces) no-salt-added stewed tomatoes
• ⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths
• 1 can (15 ounces) no-salt-added kidney beans
• 1 can (15 ounces) no-salt-added black beans
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Instructions

1. Pour broth and water into a 4½-quart Dutch oven or soup pot.
2. Place pot over high heat.
3. While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
4. Cover pot and bring to boil.
5. Meanwhile, rinse and drain beans.
6. When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
7. Add beans, Italian seasoning, and garlic powder.
8. Reduce heat to medium-high or medium, maintaining a moderate boil.
9. Stir frequently and cook until pasta is tender, about 5 minutes.
10. Reduce heat to low and add Parmesan.
11. Stir occasionally and simmer for 5 minutes to develop the flavor.
12. Serve at once or simmer on low until ready to serve.

Variations

• Swap the broken angel-hair pasta for orzo or ditalini if you want a more spoonable, chunkier texture. You will need a longer boil, and the soup will eat more like a light pasta stew.
• Replace the no-salt-added stewed tomatoes with diced fire-roasted tomatoes for a smokier broth and a slightly less soft tomato texture.
• Use cannellini beans instead of kidney beans if you want a creamier, softer bean texture. The soup stays similarly hearty but tastes a little milder.
• Omit the Parmesan cheese or use a dairy-free Parmesan alternative if you need the soup vegan. You lose some of the savory finish, but the beans and tomatoes still give the broth enough body.
• Use chicken broth instead of fat-free vegetable broth if you do not need the soup vegetarian. The flavor turns more savory and less tomato-forward.

Tips for Success

• Break the angel-hair pasta into 1- to 2-inch lengths before it goes into the pot so it distributes evenly and does not clump.
• When the soup reaches a boil, scrape the bottom of the pot as directed. The pasta is the ingredient most likely to stick.
• Keep the soup at a moderate boil during the 5-minute pasta cook. If the heat is too low, the pasta stays firm in the center.
• Add the Parmesan only after reducing the heat to low so it melts into the broth instead of forming clumps.
• Serve the soup soon after the pasta turns tender if you want the clearest broth and the best noodle texture. The pasta keeps absorbing liquid as it sits.

Storage and Reheating

Store the soup in airtight containers in the refrigerator for up to 4 days. If you want to freeze it, use freezer-safe containers and leave some headroom; it keeps for up to 2 months, but the pasta will be softer after thawing.

Reheat on the stovetop over medium-low heat until hot, stirring occasionally. Add a splash of water or broth if the pasta has absorbed too much liquid. You can also microwave individual portions in a covered bowl for 1 to 2 minutes, stirring halfway through.

FAQ

Do you need to thaw the frozen mixed vegetables first?

No. You can add them straight from the freezer, and they will cook through as the soup comes to a boil.

Can you use a different pasta instead of angel hair?

Yes. Small pasta shapes work well, but they need more time than the 5 minutes listed for broken angel hair.

Can you make this soup without Parmesan?

Yes. You can leave it out or use a dairy-free substitute if you need the soup vegan or dairy-free. The broth will be a little less rich at the end.

Can you use regular canned beans and tomatoes instead of no-salt-added?

Yes, but taste the soup before serving. Regular canned products can make the broth much saltier than intended.