Arrabbiata White Bean & Vegetable Soup

Use jarred arrabbiata sauce to add more of a kick to an old stand-by, with this somewhat spicy Arrabbiata White Bean & Vegetable Soup.

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Let’s shortcut our way to spicy veggie flavor, with today’s Arrabbiata White Bean & Vegetable Soup recipe. This hearty soup truly hit the spot on a chilly fall day, and the richness of the arrabbiata pasta sauce (and a little kick!) shone through beautifully. Make your own bowl a bit messy by melting in some shredded Parmesan, too — you won’t regret it. 🙂

ALDI occasionally carries arrabbiata pasta sauce as a special buy, so I usually grab a couple of jars & enjoy the change of pace of its spicier flavor over pasta. This time, though, I thought that treating their arrabbiata sauce as an ingredient might be a nice way to kick up a pot of vegetable soup.

And look at that: It worked! Full of rich, slightly spicy tomato flavor, this veggie-packed soup pairs perfectly with a warm loaf of crusty bread (such as the ALDI baguette pictured here) to create a simple yet filling comfort food dinner.

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Arrabbiata White Bean & Vegetable Soup

Ingredients

2 Tbsp olive oil
1/2 cup diced yellow onion
2 medium carrots, peeled and chopped small
2 tsp minced garlic (about 4 cloves)
4 cups vegetable broth
24 oz jar arrabbiata pasta sauce
1 cup water
2 cans Great Northern beans, drained & rinsed
1 can cut green beans, drained
1 can corn, drained
1 tsp oregano
Sea salt, to taste
Black pepper, to taste
Shredded Parmesan to top (optional, to taste)

Directions

Cut up your onion, carrots, and garlic.

Heat olive oil in a Dutch oven over medium heat until shimmering. Add the carrots and saute for 10 minutes, stirring occasionally. Stir in the onion and garlic and saute for another 4 minutes, stirring occasionally.

While the veggies are sauteeing, rinse and drain the beans, and drain the green beans & corn.

When the carrots and onion are mostly softened, stir the broth, water, arrabbiata pasta sauce, white beans, green beans, corn, and seasonings into the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Taste and add a little more salt & pepper as necessary.

Serve your spicy white bean & vegetable soup topped with shredded Parmesan (optional, yet recommended).

Hearty & easy, what else do you want in a soup?

Hey look, everything you could want from a comforting bowl of vegetable soup — and more. So easy, too! Just a bit of chopping and sauteeing, then let the pot simmer until the flavors blend and the broth thickens up a bit. Boom: Soup, there it is.

This vegetarian arrabbiata white bean & vegetable soup recipe is naturally gluten free.

Arrabbiata White Bean & Vegetable Soup, printable recipe

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Arrabbiata White Bean & Vegetable Soup

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Use jarred arrabbiata sauce to add more of a kick to an old stand-by, with this somewhat spicy Arrabbiata White Bean & Vegetable Soup.

Course dinner

Cuisine soup

Keyword arrabbiata, meatless monday, soup, vegetable soup, vegetarian

Total Time 50 minutes minutes

Servings 6

Author Rachel Singer

Equipment

dutch oven

Ingredients

• 2 Tbsp olive oil
• 1/2 cup diced yellow onion
• 2 medium carrots peeled and chopped small
• 2 tsp minced garlic about 4 cloves
• 4 cups vegetable broth
• 24 oz jar arrabbiata pasta sauce
• 1 cup water
• 2 cans Great Northern beans drained & rinsed
• 1 can cut green beans drained
• 1 can corn drained
• 1 tsp oregano
• Sea salt to taste
• Black pepper to taste
• Shredded Parmesan to top optional, to taste

Instructions

• Cut up your onion, carrots, and garlic.
• Heat olive oil in a Dutch oven over medium heat until shimmering. Add the carrots and saute for 10 minutes, stirring occasionally. Stir in the onion and garlic and saute for another 4 minutes, stirring occasionally.
• While the veggies are sauteeing, rinse and drain the beans, and drain the green beans & corn.
• When the carrots and onion are softened, stir the broth, water, arrabbiata pasta sauce, white beans, green beans, corn, and seasonings into the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
• Taste and add a little more salt & pepper as necessary.
• Serve your spicy white bean & vegetable soup topped with shredded Parmesan (optional, yet recommended).

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!