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A bowl of tomato, bean and pasta soup with spinach garnish.

Tomato, bean and pasta soup

Tomato, bean and pasta soup is a filling vegetarian soup made using a combination of fresh and pantry ingredients and is quick and easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Course
Cuisine British, European
Servings 2
Calories 202 kcal

Ingredients
 
 

  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • ½ stick celery
  • 400 gram tinned tomatoes
  • 120 grams cannellini beans cooked
  • 1 teaspoon dried basil
  • 25 grams soup pasta
  • 1 vegetable stock cube

Instructions
 

  • Peel the onion and garlic and finely chop. Clean and finely chop the carrot and garlic.
  • Cook the onion, garlic, celery and carrot in a little olive oil until soft.
  • Add the basil, tinned tomatoes, beans, vegetable stock and seasoning and simmer for until the carrots are cooked (around 15 minutes).
  • Add the pasta and simmer again until the pasta is cooked.

Notes

To serve
  • Serve hot.
  • Serve with homemade croutons, soft rolls, fresh crusty bread, ciabatta or focaccia.
  • Top your bowls of homemade soup with garnish such as fresh herbs, ground black pepper, a swirl of cream or grated cheese.
  • Stir in some baby spinach leaves for extra goodness.
To store
  • Tomato and white bean soup can be stored in the fridge for several days. 
  • It can be frozen if necessary to avoid wastage but it will not be at its best after defrosting.
Make ahead instructions
If you are preparing this soup to serve at a later time then it is better not to add the pasta. Some types of pasta will bulk up if cooked for too long so it is better to add the pasta when reheating.

Nutrition

Calories: 202kcalCarbohydrates: 43gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 766mgPotassium: 843mgFiber: 9gSugar: 13gVitamin A: 5575IUVitamin C: 26mgCalcium: 150mgIron: 5mg
Keyword Beans, Soup, Tomatoes
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