Pasta and Bean Soup

• 2 tbsp olive oil
• 2 cups onions, chopped
• 2/3 cup carrot, chopped
• 2/3 cup celery, chopped
• 4 cups water
• 2 cups white beans, cooked (3/4 cup cooking liquid should be reserved)
• 1 large tomato, seeded, finely chopped
• 1 cup small pasta (such as farfalline or macaroni)
• 1/3 cup spring onions, chopped

Method

Step 1

Add about 2 tbsps of olive oil in heavy-bottomed pot over medium heat.

Step 2

Add the chopped onions, carrot, and celery and sauté for 10-12 minutes or until all vegetables are soft.

Step 3

Add 4 of cups water, cooked beans with the reserved cooking liquid and tomato. Bring to a simmer over low heat.

Step 4

Reduce flame to low and let the soup simmer for 20 – 25 mins to let the flavours blend. Keep stirring occasionally.

Step 5

Mix in pasta and bring it to a boil. Cook until pasta becomes just tender but still firm to bite.

Step 6

Add more water to the soup, if you feel that the soup turns out to be a little thick. Ideally, this soup should have a runny consistency.

Step 7

Keep the soup for about 10 – 15 min and lastly season with salt and pepper.

Step 8

Pour soup into bowls and sprinkle chopped onion greens.

Step 9

Serve hot with toasted bread pieces.

Was This Article Helpful?