Quick bean and pasta soup





Step 1Heat olive oil in a large pot. Add diced onion and cook over a medium-high heat until lightly browned. Dice the next 3 vegetables, adding each as it is prepared, then add stock and 1 cup water. Add beans and heat mixture to a simmer.

Step 2Stir in macaroni. Add bay leaves and rosemary (if using) and simmer for 20-30 minutes until vegetables and pasta are tender. If soup looks too thick, gradually add more water.

Step 3Add tomatoes and juice. Pour into bowls to serve or reheat when required.


  • Add 1 or 2 skinless, boneless chicken breasts with the stock. Remove after simmering for 20 minutes, dice, then return to pot with tomatoes in Step 3.
  • Make it gluten-free: Use gluten-free stock and pasta.

Serving suggestions

Top with chopped parsley, grated parmesan and a dribble of extra olive oil. Serve with Italian-style bread.


  • 2 medium onions, diced in 5mm cubes
  • 1 large carrot
  • 2 stalks celery
  • 1 small (250g) golden kumara, peeled
  • 2 cups salt-reduced vegetable stock
  • 400g can cannellini beans, drained, rinsed
  • 3/4 cup macaroni or other short pasta
  • 2 bay leaves
  • 2 tablespoons chopped fresh rosemary (optional)
  • 400g can chopped tomatoes in juice

Nutrition Info

Energy: 590kJ
Calories: 141cal
Protein: 6g
Fat: 3g- saturated: 1g
Carbohydrates: 25g- sugars: 7g
Dietary Fibre: 5g
Sodium: 270mg
Calcium: 60mg
Iron: 2mg
Source :healthyfood.co.nz

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