Pasta Soup with Beans

    55 minutes

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

    55 people made this

    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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    Reviews in English (49)


    When the stars make you drool just like pasta fazul, that's amore!. What a great recipe, and easy! The cannellini beans are like mashed potato on the inside. We were quite liberal with the parmesan. Extra tomatoes (and spice) when adding them and mashing some of the beans midway through help make it more of a sauce.  -  08 May 2006  (Review from Allrecipes USA and Canada)


    I love this recipe, it reminds me of my mom's weekly pasta fazul from my childhood. I did make some changes, I used 1 big can of whole peeled tomatoes with all of the juice. I also used dried herbs instead of fresh. I did 1 tablespoon of parsley & basil and 1 teaspoon of oregano. This was full of flavor and perfect.  -  22 Oct 2010  (Review from Allrecipes USA and Canada)


    Delicious! I used a can of diced tomatoes instead of whole tomatoes, and I didn't have cannelini beans, so I used a can of baby butter beans; also, no macaroni, so I used thin spaghetti, but really none of these changes really changed the taste of the recipe. I have to say this is a great recipe. I think the absolute key to this recipe is mixing together the butter, parmasan cheese, and noodles. It gives the noodles a nice texture and a nice taste. I will definitely be making this recipe again. Several times.  -  08 Feb 2006  (Review from Allrecipes USA and Canada)