Macaroni and Cannellini Bean Soup
Serve this traditional Italian soup with a crisp salad and a hot loaf of garlic bread and you have a meal!
Ingredients
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
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- 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.
- Add pasta and cook 10 minutes, until pasta is tender.
- Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
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Reviews and Ratings
Global Ratings:
(501)
Reviews in English (345)
Four and a half stars. Husband really liked it. These are the changes I made: used a full 32 oz. of Kitchen Basics original chicken stock. One can Italian-style stewed tomatoes instead of tomato paste. I also added about 5-6 oz of frozen chopped spinach (thawed and squeezed dry) to the sauteed onions, garlic and celery. I think this added to the texture and heartiness of the soup. As far as seasonings so, I added about 3/4 tsp of salt and about 1/4 tsp freshly cracked black pepper; also a dash of chipotle Tabasco. Kept the crushed red pepper as we like spicy food. Boiled pasta separately as per several reviewers' suggestions (thanks for that, by the way) and ladled soup over this in individual bowls. It really didn't even need cheese on top. Great flavor, low fat, wonderful way to eat some vegetables and get some fiber with the beans. Thanks for an easy soup recipe that I'll be happy to make several times this fall and winter. - 16 Oct 2010 (Review from Allrecipes USA and Canada)
This is the best pasta fagioli that I have ever tasted and I was raised on this stuff. What I love most is that it is affordable, easy, and delicious. The only bad thing is that it doesn't make a lot. - 22 Aug 2007 (Review from Allrecipes USA and Canada)
Not quite the Italian version I grew up with but good anyway. This is my version: No celery-substitute chopped carrots here (sweeter). Pepper flakes only to taste-don't use if you dont like(I dont). One can diced tomatoes instead of fresh, Ditalini pasta and kidney beans can be substututed for canellini if desired, more chicken broth to give it that soupier consistancy and a must is fresh grated parmesan cheese to sprinkle when served. - 20 Oct 2010 (Review from Allrecipes USA and Canada)