Tuscan-style Pasta and Bean Soup
By Napolina
Published on 27 April 2022
This rustic Italian recipe features a heart warming blend of pasta,
beans, vegetables and herbs, brought together with flavoursome Napolina
chopped tomatoes. Easy to make, this delicious soup works well all
year round.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 800 g of chopped tomatoes
- 1 celery stick, chopped
- 1 courgette, chopped
- 2 garlic cloves, crushed
- 1 chicken stock cube
- 1 good handful of parmesan cheese, to serve
- 1 tbsp of napolina olive oil
- 1 large onion, chopped
- 1 tbsp of fresh rosemary leaves, finely chopped
- 2 tbsp of tomato puree
- 100 g of fusilli pasta
- 400 g of cannellini beans, drained
Method
Step 1
Heat the oil in a large pan and sweat the onion and celery for 10 minutes.Step 2
Add the courgette, rosemary and garlic and cook for a further 5 minutes. Stir in the tomato puree, tomatoes and 700ml boiling water. Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.Step 3
Meanwhile, cook the pasta in a pan of salted water for 5 minutes only. Drain well.Step 4
Add the pasta and beans and warm through for a further 5 minutes. Ladle the soup into bowl, sprinkle with the grated cheese and serve with some fresh bread.