About this recipe:A traditional Italian soup, which is hearty and delicious. It's made with cannellini beans and pasta in a tomato soup base. Serve as a starter or a main course with crusty bread.
2 sticks celery, chopped
1 onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried parsley
1 teaspoon Italian herb seasoning
1/4 teaspoon crushed chillies
salt to taste
415ml chicken stock
2 medium tomatoes, peeled and chopped
50g uncooked spinach pasta
1 (410g) tin cannellini beans, with liquid
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Method Prep:10min › Cook:40min › Extra time:50min › Ready in:1hr40min
In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian herb seasoning, crushed chillies and salt until onion is translucent. Stir in chicken stock, tomatoes and passata and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.