I recently prepared this Vegetable Pasta Stew for my family and decided to share the recipe because it is straightforward, satisfying, and nourishing. It combines tender seasonal vegetables with small whole wheat pasta in a light tomato-flavored broth. The result is a comforting soup-style stew that works well as a main course for a weeknight dinner or as a hearty starter for a weekend meal. This dish is naturally low in fat and rich in fiber, minerals, and vitamins from the variety of vegetables. It can be adapted to what you have on hand—swap in other firm vegetables or use a different small pasta shape—and it reheats well, making it a practical choice for meal prep. Below you’ll find the full ingredient list and step-by-step instructions written in clear, easy-to-follow language, along with a few simple tips to help you get excellent results every time.
Soup
Mediterranean
vegetable pasta stew, healthy pasta soup
-
800
g
fava beans -
1-2
Tbsp
olive oil -
1
onion, chopped -
2
cloves
garlic, minced -
500
g
string beans, trimmed -
2
large carrots, diced -
1
cup
kohlrabi, diced -
1
tsp
tomato paste -
100
g
small whole wheat pasta - fresh dill and parsley, to taste
- salt and freshly ground black pepper, to taste
-
Place the fava beans in a bowl and pour boiling water over them. Let them sit for 1–2 minutes to loosen the skins. Drain, then remove and discard the outer skins to reveal the tender beans beneath.
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Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook briefly until fragrant, taking care not to let it brown.
-
Add the trimmed string beans, diced carrots and kohlrabi to the pot. Stir to combine, then pour in enough water to just cover the vegetables. Bring to a gentle simmer, cover, and cook until the vegetables are tender when pierced with a fork.
-
Stir in the tomato paste, the prepared fava beans, and the small whole wheat pasta. Continue to simmer until the pasta is al dente, stirring occasionally to prevent sticking. Add chopped parsley and dill toward the end of cooking so their flavor remains fresh.
-
Season to taste with salt and freshly ground black pepper. If the stew becomes too thick, add a splash of hot water or broth to reach your preferred consistency. Serve hot, garnished with extra herbs if desired.
This Vegetable Pasta Stew is versatile—use other firm vegetables you enjoy, such as zucchini or bell peppers, if you prefer. For a richer flavor, sauté a small amount of the vegetables until lightly caramelized before adding water. To make the dish gluten-free, substitute the whole wheat pasta with a gluten-free small pasta or omit the pasta and serve the vegetables on their own. Leftovers keep well refrigerated for 2–3 days and can be reheated gently on the stove or in the microwave. This recipe makes 6 to 8 servings depending on portion size and pairs nicely with a simple green salad or a slice of crusty bread for those who want a heartier meal.