Vegetable soup with white beans and brown rice pasta shells

SmartPoints® value per serving
Total Time
55 min
17 min
38 min
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.


cooking spray

5 spray(s)

uncooked leek(s)

1½ cup(s), chopped

uncooked celery

1 cup(s), chopped

fresh garlic scapes

4 medium, minced

no-salt-added chicken stock

8 cup(s)

uncooked green cabbage

6 cup(s), coarsely chopped

uncooked carrot(s)

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

uncooked 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


  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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