Pasta Soup with Beans

    Pasta Soup with Beans

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    This is a classic cannellini bean, tomato and pasta soup, garnished with Parmesan cheese. Hearty and satisfying.

    Serves: 5 

    • 3 cloves garlic, minced
    • 1 onion, chopped
    • 1 carrot, finely chopped
    • 2 tablespoons chopped fresh parsley
    • 2 teaspoons dried basil
    • 1 teaspoon dried oregano
    • 4 tablespoons olive oil
    • 1 (400g) tin whole peeled tomatoes
    • salt and pepper to taste
    • 2 cups cooked cannellini beans, drained and rinsed
    • 250g macaroni
    • 2 tablespoons butter
    • 1/4 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large frypan, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
    2. Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
    3. Cook macaroni according to packet directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.

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