Easy Pasta and Bean Soup
This classic Italian bean and pasta soup (pasta e fagioli) can be made vegan by substituting vegetable stock for chicken.
Ingredients
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
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- 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.
- Add beans to the sauce mixture and simmer for a few minutes.
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Reviews and Ratings
Global Ratings:
(188)
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