Name Tuscan Bean & Pasta Soup


0.0/5 rating (0 votes)
  • Serves: 4
  • Complexity: easy
  • kcal: Using parmesan: 1 1/2 Sins on Green, 11 Sins on Original Without parmesan: Negligible on Green, 9 1/2 Sins on Original
  • Origin: Italian
Tuscan Bean & Pasta Soup


  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 level tbsp tomato puree
  • 454g/1 lb fresh tomatoes, chopped or 397g/14 oz can chopped tomatoes
  • fresh basil leaves, torn
  • 397g/14 oz can cannellini beans, drained
  • 852-1136ml / 1 /2 - 2 pt water
  • 113g/4 oz dried short cut macaroni or other small pasta shapes
  • salt & ground black pepper
  • 4 level tbsp parmesan cheese, grated (optional)
  • freshly chopped parsley, to garnish (optional)

Dry fry the onion and garlic in a large heavy based saucepan. Add the tomato puree tomatoes and 3/4 of the basil leaves and simmer for 15 minutes. Stir in the beans and water. Transfer half of the soup into a blender and puree (leaving the remaining soup in the saucepan). Stir the two soups together in the saucepan, add the pasta and remaining basil and simmer for 10-12 minutes adding more water if necessary. Season to taste before serving sprinkled with the parmesan and chopped parsley if desired.

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