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Bean and pasta soup

Recipe from: 8/1/1998 12:00:00 AM

Ingredients 13
Servings 6
Time 10 min


  • 45
    olive oil
  • 2
    onions, finely chopped
  • 1
    carrot, finely chopped
  • 1
    stick celery, finely chopped
  • 2
    cloves garlic, crushed
  • 400
    chopped tomatoes
  • 30
    tomato paste
  • 30
    shredded fresh basil
  • 2
    vegetable or chicken stock
  • 410
    white beans
  • 150
    ribbon noodles, broken into pieces
  • salt and freshly ground black pepper, to taste
  • 60
    freshly grated Parmesan cheese


30 min
Heat the oil in a large saucepan. Sauté the onions, carrot, celery and garlic for 5 minutes.
Add the tomatoes, tomato paste, basil, stock and half the beans and bring to the boil.
Reduce the heat and simmer for 15 minutes.
Add the pasta and cook for a further 15 minutes.
Stir in the remaining beans.
Season to taste and serve topped with Parmesan cheese.

Read more on: pulses  |  soup

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