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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