Cannellini Bean, Chick Pea and Pasta Soup
A delicious, hearty soup
4
people
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.