Pasta & Bean Soup


A delicious Pasta & Bean Soup in 20 minutes!  




Pasta & Bean Soup

   Serves 4-6

  • 3 tbsp cooking olive oil
  • 2 celery sticks, trimmed and finely chopped
  • 100 g/31/2 oz prosciutto di speck, cut in pieces
  • 1 red chili, deseed and finely chopped
  • 2 large potatoes, peeled and cut into 2.5cm/1 in cubes 
  • 2 garlic cloves, peeled and finely chopped
  • 3 ripe plum tomatoes, skinned and chopped 
  • 1x400g / cans borlotti beans, drained and rinsed
  • 1 litre vegetable or chicken or stock
  • 100g pasta shapes 
  • large handful basil leaves, torn
  • salt and freshly ground black pepper 
  • shredded basil leaves to garnish
  • crusty bread, to serve


Preparation Method |

Pasta & Bean Soup

  1. Heat cooking olive oil in a heavy cooking pan, add the celery and prosciutto and cook gently for 6-8 minutes, or until softened. At the chopped chili and potato cubes, cook for 10 minutes.
  2. Add the garlic to the chili and potato mixture and cook for 1 minute. Add the chopped tomatoes and simmer for 5 minutes. Stir in two-thirds of the beans, then pour in the chicken or vegetable stock and bring to a boil.
  3. Add the pasta shapes to the soup, stop and return it to a simmering point. Cook the pasta for about 10 minutes, or until ‘al dente’.
  4. Meanwhile, place the remaining beans in a food processor or blender and blend with enough of the soup stock to make a smooth, thinnish puree.
  5. When the pasta is cooked, stir in the pureed beans with the torn basil. Season the Pasta & Bean Soup to taste with salt and black pepper. Ladle into serving bowls, garnish with shredded basil and serve immediately with plenty of crusty bread.


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