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Tuscan-style Pasta and Bean Soup

By Napolina
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 …
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. Step 1

    Heat the oil in a large pan and sweat the onion and celery for 10 minutes.

  2. 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.

  3. Step 3

    Meanwhile, cook the pasta in a pan of salted water for 5 minutes only. Drain well.

  4. 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.