Macaroni and Cannellini Bean Soup

Macaroni and Cannellini Bean Soup

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Serve this traditional Italian soup with a crisp salad and a hot loaf of garlic bread and you have a meal!

Star Pooley

Serves: 4 

  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon chilli flakes
  • salt to taste
  • 400ml chicken stock
  • 2 medium tomatoes, peeled and chopped
  • 250g tomato pasta sauce
  • 1/2 cup uncooked macaroni
  • 1 (400g) tin cannellini beans, with liquid

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, chilli flakes and salt until onion is translucent. Stir in chicken stock, tomatoes and tomato pasta sauce and simmer on low for 15 to 20 minutes.
  2. Add pasta and cook 10 minutes, until pasta is tender.
  3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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