Rustic Italian pasta and bean soup

This chunky soup brings together the best of Mediterranean flavours
1 rating
Recipe by: Sarah Toule | Former Head of Health Information

I really enjoy making my own soups. By making your own, you can control the ingredients you use and be sure your soup is full of goodness. This chunky soup is perfect for a cold winter's day.



  • 1 teaspoon vegetable oil
  • 1 small onion, diced
  • ½ medium carrot, diced
  • 1 stick celery, finely chopped
  • ½ small red pepper, diced
  • ½ small courgette, diced
  • 1 clove garlic, finely diced
  • 1 x 227g can chopped tomatoes
  • 2 teaspoons tomato purée
  • ½ teaspoon sugar
  • Bay leaf
  • ½ teaspoon dried mixed herbs
  • 600ml reduced-salt vegetable stock
  • 30g small wholemeal pasta shapes
  • 50g canned cannellini beans, drained and rinsed
  • 50g baby leaf spinach
  • Freshly ground black pepper
  • 1 teaspoon grated parmesan
  • 1 tablespoon lemon juice
30 minutes

Nutrition information (per serving)

5 A DAY:
  1. Place the oil in a heavy-based saucepan and heat gently. Add the onion, carrot, celery, red pepper, courgette and garlic. Cook on a low heat for 5 minutes, stirring from time to time.
  2. Add the chopped tomatoes, tomato purée, sugar, bay leaf, mixed herbs and stock to the pan. Bring to the boil over a medium heat then simmer gently for 8 minutes until the vegetables are tender.
  3. Add the pasta and drained beans, then bring back to the boil. Reduce heat and simmer for 8 minutes, stirring from time to time until the pasta is just cooked. Stir in the spinach and season with black pepper. Cook for 2 minutes, remove the bay leaf and ladle the soup into bowls. Stir in the parmesan and lemon juice, then serve immediately.
For a more substantial meal, toast a slice of rustic wholemeal bread and place in the bottom of the soup bowl