Pasta and Bean Soup

Pasta and Bean Soup

This dish has its origins from the Mediterranean realm. It is a type of pot meal dish that can become the perfect go-to option on a chilly winter evening. This wholesome soup goes well with simple bread or garlic bread and a little bit of cheese. It is also ideal for people who are on the lookout for low fat recipes that are quick to conjure. Also, its as kid-approved as it can get.

Serves Preparation Time Cooking Time
6 People 10-15 Minutes 20-25 Minutes

Ingredients

  • 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.

Nutritional Information

Calories 330 Kcal
Proteins 18.1 g
Fat 5.6 g
Carbohydrates 54.4 g
Cholesterol 10 mg
Sodium 37 mg
Potassium 1432 mg