Tested till perfect Vegan Bean Soup

Vegan Bean Soup

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2003

Recipe2 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1 1carrotcarrots, chopped
  • 1 1celery stalkcelery stalks, chopped
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tsppepper
  • 6 cups 6cupsvegetable stock
  • 1 cup 1cupfusilli pasta
  • 19 oz 19ozmixed beans, drained and rinsed
  • 1 cup 1cupchopped broccoli
  • 1 cup 1cupfrozen peas
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In saucepan, heat oil over medium heat; cook onion, garlic, carrot, celery, thyme and pepper, stirring occasionally, until vegetables are softened, 5 minutes.

Add stock, pasta and beans; bring to boil. Reduce heat and simmer until pasta is tender but firm, 10 minutes. Add broccoli and peas; cook until tender, 4 minutes.

Nutritional Information Per serving: about

cal 328 pro 15g total fat 6g sat. fat 0
carb 53g fibre 10g chol 0mg sodium 1,484mg

% RDI:

calcium 4 iron 11 vit A 51 vit C 37
folate 30
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