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+ servings

Cannellini Bean, Chick Pea and Pasta Soup

Pasta Soup in a white bowl
A delicious, hearty soup
Freya
5 from 2 votes
Prep 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 tbsp Olive oil
  • 1 Onion - medium, peeled and finely diced
  • 3 Garlic - cloves, peeled and finely chopped
  • 2 Celery - sticks, finely diced
  • 1 Carrot - peeled and finely diced
  • 1 Rosemary - sprig
  • 400 g Cannellini Beans - can, drained
  • 400 g Chick peas - can, drained
  • 250 ml Passata
  • 800 ml Vegetable stock
  • 200 g Conchiglioni - large pasta shells
  • Seasoning to taste

Instructions

  • Gently sauté the onion, garlic, celery and carrot in the olive oil until soft
  • Add the drained beans and chick peas, and passata. Gently mix and cook for a couple of minutes.
  • Add the rosemary and stock. Bring to a boil, then turn down to a very gentle simmer. Cover and let simmer for half an hour.
  • Add the pasta and turn the soup up to a gentle boil. Cook until the pasta is tender.
  • Taste for seasoning.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Cannellini Bean, Chick Pea and Pasta Soup
Amount per Serving
Calories
325
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
1063
mg
46
%
Potassium
 
731
mg
21
%
Carbohydrates
 
57
g
19
%
Fiber
 
15
g
63
%
Sugar
 
12
g
13
%
Protein
 
16
g
32
%
Vitamin A
 
3426
IU
69
%
Vitamin C
 
13
mg
16
%
Calcium
 
145
mg
15
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.