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
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.