Easy Pasta and Bean Soup

Easy Pasta and Bean Soup


158 people made this

This classic Italian bean and pasta soup (pasta e fagioli) can be made vegan by substituting vegetable stock for chicken.


Serves: 4 

  • 1 tablespoon olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/2 onion, diced
  • 1 clove garlic, chopped
  • 1 (700g) jar passata
  • 2 cups (500ml) chicken stock
  • freshly ground black pepper to taste
  • 1 tablespoon dried parsley
  • 1/2 tablespoon dried basil leaves
  • 175g macaroni, or other small pasta shape
  • 1 (400g) tin cannellini beans, drained and rinsed

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until soft. Add garlic and sauté briefly. Stir in passata, chicken stock, pepper, parsley, basil and macaroni; simmer for 20 minutes.
  2. Add beans to the sauce mixture and simmer for a few minutes.

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Reviews (5)


Used different ingredients. Change the name of this recipie to Easy and Delicious! Everyone loved this. I added garlic powder and a pinch of pepper flakes in addition to the ingredients listed. Can't wait to make this again. - 29 Sep 2008


Made it more kid friendly. Very good and similar to the recipe I have been using. My kids don't like to see a lot of beans in this dish. So, I reserved 1/2 cup beans and 1/4 cup chicken stock and pulsed in food processor to make the dish creamier. It also turns out lighter in colour. - 29 Sep 2008


Altered ingredient amounts. Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken stock, and I'm glad I did. - 29 Sep 2008

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