Easy Pasta and Bean Soup

    40 minutes

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

    164 people made this

    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 in English (151)


    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


    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


    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