Tuscan-style pasta and bean soup

A heart warming tomato and veg soup full of pasta, cannellini beans and sunny Tuscan flavours.

Serves: 4

Preparation time:  10 minutes

Cooking time:  40 minutes

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You will need

  • 1 tablespoon Napolina olive oil
  • 1 large onion, peeled and chopped
  • 1 celery stick, chopped
  • 1 courgette, chopped
  • 1 tablespoon fresh rosemary, leaves picked and chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons Napolina tomato purée
  • 2 x 400g tins Napolina chopped tomatoes
  • 1 chicken stock cube
  • 100g Napolina fusilli pasta
  • 400g tin Napolina cannellini beans, drained
  • Grated parmesan cheese, to serve
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Recipe Information

Step by step guide to making Tuscan-style pasta and bean soup

  1. Heat the oil in a large pan and sweat the onion and celery for 10 minutes. Add the courgette, rosemary and garlic and cook for a further 5 minutes.
  2. Stir in the tomato purée, chopped tomatoes and 700ml boiling water. Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.
  3. Meanwhile, cook the pasta in a pan of salted water for 5 minutes only, then drain well.
  4. Add the pasta and beans to the soup and heat through for a further 5 minutes.
  5. Ladle the soup into bowls, sprinkle with the grated cheese and serve.

Cook's tip: Serve some fresh crusty bread with the soup to soak up all the delicious flavours.

*All information included in this recipe has been provided by Princes Ltd.

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Nutritional information for Tuscan-style pasta and bean soup

Nutritional information for Tuscan-style pasta and bean soup

Nutrition type per serving
Calories 240 kcal
Total Fat 4.5g
Saturated Fat 0.6g
Salt 1.0g
Sugar (not available) 0.0g

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