Pasta and Bean Soup

Pasta and Bean Soup

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A lovely traditional Italian soup called 'pasta e fagioli'. You can also use kidney beans. Garnish with Parmesan and serve with bread.


Serves: 4 

  • 3 tablespoons olive oil
  • 7 cloves garlic, whole
  • 1 large onion, finely chopped
  • 6 slices bacon, cut into small pieces
  • 1 pinch chilli flakes
  • 250g tomato pasta sauce
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 chicken stock cubes
  • 1 (400g) tin cannellini beans, with liquid
  • 8 cups (2 litres) water
  • 375g penne pasta

Preparation:50min  ›  Cook:20min  ›  Ready in:1hour10min 

  1. In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and chilli flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.
  2. Stir in stock cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.

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