Photo of Vegetable soup with white beans and brown rice pasta shells by WW

Vegetable soup with white beans and brown rice pasta shells

Smartpoints value per serving
Total Time
55 min
17 min
38 min
Not only is this soup chock-full of vegetables and sure to hit the spot on a chilly evening, but it also comes in at zero SmartPoints no matter what plan you’re on. 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. And 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

garlic clove(s)

4 medium clove(s), minced

no-salt-added chicken stock

8 cup(s)

uncooked cabbage (all varieties)

6 cup(s), chopped, coarsely chopped

uncooked carrot(s)

2 cup(s), sliced

kosher salt

1½ tsp

black pepper

1 tsp

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. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. 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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