Pasta and Cannellini Bean Soup

    (235)
    50 minutes

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


    180 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (235)

    Reviews in English (186)

    by
    140

    I'm Italian and let me tell you this is a fabulous Pasta Fagioli recipe. It is so easy and very tasty. I made the following modifications as per some of the other ratings and it came out perfect. Garlic increased from 3 to 4 cloves, used only 1 can of tomatoes (use crushed instead of stewed), increased broth to 4 cups, used 1/8 cup fresh chopped basil instead of dried, incrased pasta to 7 oz, added red pepper flakes for a little spice and topped it off with fresh grated parmesan cheese. AWESOME.  -  18 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    66

    This was actually really delicious. It's ridiculously easy, which I thought was kind of funny - I was a little embarrassed how much work I didn't do and how well it turned out! :o) Only thing I did differently was use dried parsley and great northern beans rather than cannelini. Also added another shake of dried basil and a little salt at the end. Perfect! *Update 2/15/08: I have made this countless times now and we love it. I always use dried parsley rather than fresh now because it actually tastes better that way to us. One of the best & probably under-rated recipes on this site!  -  18 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    54

    I was looking for a simple pasta e fagioli recipe like my Italian boss makes and I've found it! I doubled the recipe, except for the tomatoes, and used 2 cans of Italian diced tomatoes instead of stewed, like others suggested. I drained and rinced my cannellini beans (I can't stand that "grit"). Also, I cooked dilatini pasta separately (in chicken stock) and added to each bowl, like my boss does, so it wouldn't get mushy...very yummy!!  -  13 Oct 2005  (Review from Allrecipes USA and Canada)

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