Pasta and Bean Soup

    1 hour 10 minutes

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

    26 people made this

    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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    Reviews in English (20)


    excellent. I did make some changes though. I added half the garlic to begin with and leave it in there. I added 2 small carrots shredded, 2 celery stalks chopped small, 2 cans chunky tomato sauce with italian seasoning and 2 cans white beans. I double the spices and add only 2 cups of water. I don't ever add the pasta directly to the soup. I add it to each bowl as I am ready to serve because pasta will continue to cook in the soup and you will have mush. If you have left overs, they freeze well - without the pasta.  -  03 Aug 2007  (Review from Allrecipes USA and Canada)


    this is really watery, you'd have to puree some beans to get any thickness to it. The flavour is really like canned soup with garlic (and I love garlic).  -  13 Jan 2005  (Review from Allrecipes USA and Canada)


    your recipe was on the money. I'm a retired chef of 40 years & did much italian cuisine This is similar to the way I use to make it except I used fresh herbs, cut back on the garlic & used real chiken stock. For those that complained about it being to watery. It's suppose to be soupy. Great for dunking in french or italian bread. Excellent recipe.  -  04 Jan 2012  (Review from Allrecipes USA and Canada)