Serves 8
Prep time 35 minutes
Cook time 40 minutes
Total time 1 hours, 15 minutes
Allergy Wheat
Dietary Vegan
Meal type Soup
Misc Serve Hot
Occasion Casual Party
Region Italian
By author Tara Deshpande


  • 1 cup raw white beans (cannellini, navy, broad beans) soaked in excess water overnight
  • 3/4 cups pasta like elbow macaroni, ziti, penne, spaghetti cut into bits or 4 cooking potatoes peeled and diced into one inch pieces for gluten free ((optional))
  • 2 cups washed and finely chopped plum tomatoes or canned tomatoes
  • 1 cup chopped white onion
  • 1/2 cup washed and finely chopped celery rib
  • 1/3 cup finely chopped garlic
  • 2 cups carrots, scraped, washed diced in half inch pieces
  • 1 cup zucchini, washed and diced into one inch pieces (don’t peel the zucchini)
  • 7-8 leaves of kale, swiss chard, bok choy or radicchio chopped
  • 1 cup any leftover mixed veggies like potatoes, cauliflower, cabbage, green beans diced into large pieces
  • 1/4 cup extra virgin olive or vegetable oil
  • 2 cups vegetable fronds, tops, stalks, leftover leaves
  • 2 teaspoons fresh thyme, rosemary or oregano leaves
  • 2 teaspoons freshly ground black pepper
  • 2-3 teaspoons red pepper flakes
  • 2 tablespoons sugar or agave
  • Salt to taste
  • 1-2 cup croutons from leftover bread or garlic bread as a side
  • 1/2 cup parmesan
  • 1/2 cup fried bacon or pancetta bits
  • 1/2 cup chopped celery leaves





I make this soup every 5-6 weeks with leftovers from my fridge. I make it vegan and serve leftover garlic bread, fried bacon bits and  parmesan on the side so its suitable for any diet. I use the carrot tops and cauliflower stalks to make a light stock and add leftover beans, veggies like zucchini and potatoes, celery thats lying around (because you always buy too much) and thicken the soup with whatever pasta is handy or just potatoes for a gluten-free version.

This soup is vegan and can be gluten free if the pasta is replaced with potatoes but you can always add pancetta or bacon to it, even sausages, ground or minced meat into the stock itself. Use any herb you have around rosemary, thyme or dill.


• Set 2 liters of water to boil in a stock pot. Add 2 cups of the leftover vegetable fronds, tops, stalks, extra veggies, stalks to this stalk with 1 teaspoon salt and pepper. Let it simmer.
• Heat oil in a large stock pot a medium flame . Add chopped celery ribs and onions and sauté till opaque and fragrant.
• Add garlic and stir about 1 minute until fragrant.
• Add tomatoes and beans and stir well. Drain the boiling stock into the tomatoes and beans. Discard the vegetables. Cover and simmer 35 minutes until tomatoes are pulpy and beans are somewhat tender but not fully cooked.
• Stir in carrots, potatoes, herbs of your choice like oregano or thyme, black pepper, red pepper flakes, sugar or agave. Add 2 cups water or as required or for a consistency you like. The pasta, if you use some, when added will absorb a lot of liquid.
• Cover and boil another 15 minutes or until beans and carrots are tender.
• Stir the uncooked pasta, your choice of green leaves and zucchini into the boiling soup. Cover tightly and switch off flame.
• Let pasta and zucchini rest in the hot liquid for 20 minutes. Add salt to taste and more pepper and red chilli flakes as per your taste.
• Serve warm with leftover bread, bacon or pancetta bits and parmesan.
This soup is vegan and can be gluten free made without pasta. The garnishes served on the side make this a dish everyone can enjoy.

Photo Credit Tara Deshpande

Author Tara Deshpande