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Photo of Vegetable Soup with White Beans and Brown Rice Pasta Shells by WW

Vegetable Soup with White Beans and Brown Rice Pasta Shells

2
Points® value
Total Time
55 min
Prep
17 min
Cook
38 min
Serves
8
Difficulty
Easy
This soup is chock-full of vegetables and sure to hit the spot on a chilly evening. The recipe calls for all fresh vegetables and herbs, but you could use frozen carrots and green beans if you’d like; they’ll probably require less cooking time, so adjust accordingly. And in place of fresh thyme sprigs, you can use 1 teaspoon dried thyme. You can easily make the soup vegan by substituting vegetable stock for chicken stock.

Ingredients

Cooking spray

5 spray(s)

Uncooked leek

1½ cup(s), chopped

Celery

1 cup(s), chopped

Fresh garlic scapes

4 medium, minced

No-salt-added chicken stock

8 cup(s)

Green cabbage

6 cup(s), coarsely chopped

Carrots

2 cup(s), sliced

Kosher salt

1½ tsp(s)

Black pepper

1 tsp(s)

Fresh thyme

5 sprig(s)

Bay leaf

3 leaf/leaves

Canned diced tomatoes

14½ oz, undrained

String beans

3 cup(s), cut into 2-inch pieces

Canned cannellini beans

15 oz, rinsed and drained

Cooked brown rice pasta

2 cup(s), shell variety

Instructions

  1. Coat a large Dutch oven with cooking spray. Heat over medium-high heat. Add leeks, celery, and garlic; sauté 5 minutes. Add chicken stock, cabbage, carrots, salt, pepper, thyme, bay leaves, and tomatoes. Bring to a boil over high heat. Reduce heat to low, and simmer 15 minutes.
  2. Stir in green beans and cannellini beans. Cook until green beans are crisp-tender and remaining vegetables are tender, 8-10 minutes. Stir in cooked pasta and heat to warm through. Discard thyme sprigs and bay leaves before serving.
  3. Serving size: about 2 1/2 cups

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