Pasta and Bean Soup

Pasta and Bean Soup served in a blue bowl topped with chopped parsley
  • 4 servings
  • Cook 30 minutes, 10 minutes to prepare
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  • 1tbsp olive oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 medium potato, diced
  • 400g can of chopped tomatoes
  • 1 stock cube
  • 400g can of cannellini beans, drained
  • 100g dried pasta
  • To Serve
  • 1tbsp pesto
  • Grated parmesan or vegetarian Italian hard cheese
  • Chopped parsley


1 Heat a tablespoon of olive oil in a large saucepan, add the vegetables and cook for 5 minutes.

2 Dissolve the stock cube in 700ml of boiling water. Add the chopped tomatoes and stock to the vegetables. Bring to a simmer and cook for 10 minutes.

3 Stir in the pasta and cook for 10 minutes, stirring occasionally. Finally, add the beans and heat through for a minute.

Serving suggestion: This soup is delicious served with a spoonful of pesto stirred through, some finely grated Parmesan cheese and a sprinkle of fresh chopped parsley. If you’re making this for vegetarians ensure the pesto is suitable for vegetarians and swap the Parmesan for a veggie alternative.