About this recipe:This is a rich and delicious meatless Italian soup, made by simmering together cannellini beans and pasta in a tomato soup base. Serve with crusty fresh bread, if desired.
2 tablespoons olive oil
160g chopped onion
3 cloves garlic, finely chopped
2 (400g) tins whole plum peeled tomatoes
750g low salt chicken stock
1 (410g) tin cannellini beans
4 tablespoons chopped fresh parsley
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
115g seashell pasta
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil in 4-litre saucepan over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken stock, parsley, basil and pepper to pan and bring to the boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
Add pasta to pan and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.