Spinach and Pasta Soup

Spinach and Pasta Soup


176 people made this

This Italian inspired spinach pasta fagioli is simmered beans, diced tomatoes and chopped spinach all combined with pancetta, basil and stellette soup pasta.


Serves: 8 

  • 800g tinned diced tomatoes
  • 800g tinned cannellini beans, undrained
  • 400g chopped spinach, drained
  • 4 cups chicken stock
  • 1 cup passata
  • 3 cups water
  • 3 cloves garlic, crushed
  • 8 slices pancetta, diced
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried basil
  • 500g stellette soup pasta

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. In a large stockpot, combine tomatoes, beans, spinach, chicken stock, passata, water, garlic, pancetta, parsley, salt, pepper and basil. Bring to the boil, cover and simmer for 40 minutes.
  2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top if desired, to serve.


Make this vegetarian by substituting vegetable stock for the chicken. Also feel free to substitute fresh spinach, chard or curly kale for the tinned spinach.

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