Pasta and Cannellini Bean Soup

    Pasta and Cannellini Bean Soup


    180 people made this

    This seashell pasta and cannellini bean soup is so hearty it's a meal in itself. Serve with garlic bread if you like.

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 3 cloves garlic, minced
    • 2 (400g) tins stewed tomatoes
    • 3 cups (750ml) salt reduced chicken stock
    • 1 (400g) tin cannellini beans
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dried basil leaves
    • 1/4 teaspoon ground black pepper
    • 125g seashell pasta

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat oil in a 4 litre casserole dish over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
    2. Add undrained tomatoes, undrained cannellini beans, chicken stock, parsley, basil and pepper to casserole dish and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
    3. Add pasta to casserole dish and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

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