About this recipe:This Italian-inspired bean and pasta soup is very filling and only needs a grating of Pecorino or Parmesan cheese and some crusty bread.
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1/2 onion, diced
1 clove garlic, chopped
1 (700g) jar passata
1 (500g) tub chicken stock
freshly ground black pepper to taste
1 tablespoon dried parsley
1/2 tablespoon dried basil leaves
175g (6 oz) macaroni, or other small pasta shape
1 (400g) tin cannellini beans, drained and rinsed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until soft. Add garlic and sauté briefly. Stir in passata, chicken stock, pepper, parsley, basil and macaroni; simmer for 20 minutes.
Add beans to the sauce mixture and simmer for a few minutes.
If you're looking for a vegan dish, just substitute vegetable stock for the chicken stock in this recipe.