Pasta fagioli (Pasta and beans)

    Pasta fagioli (Pasta and beans)

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    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.

    Serves: 8 

    • 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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Add pasta to pan and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
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