Pasta & Bean Soup

This quick  pasta & bean soup is very hearty and satisfying, the perfect quick meal for busy nights!

If you are anything like me,  there is nothing better on a cold Winters day than a bowl of piping hot delicious  soup to nourish the soul.  With each spoonful it feels like a warm blanket is being wrapped around you, ahhh  BLISS!

One of the other things I love about soup is the numerous flavour combinations and the ability to include all sorts of herbs, vegetables and spices into one meal,  which then ends up so very nutritious, but not at all heavy.

Feel free to leave the pasta out if you want to reduce the carbs

Check out these other delicious soup recipes Roasted Pumpkin Soup or Bacon Hock & Vegetable Soup

 

Pasta and Bean Soup
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Ingredients

  • 4 cloves of garlic crushed
  • 1 large onion quartered and sliced finely
  • 1/2 a large chilli or 1/2 teaspoon chilli powder (or to taste)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 tablespoon dried mixed herbs
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 teaspoons onion powder
  • 400 g can of tomatoes in juice
  • 425 g can of 4 or 5 bean mix
  • 3 1/2 cups of chicken stock
  • 1/2 cup white wine
  • 1 cup of pasta
  • 1 teaspoon Himalayan salt
  • 1 cup chopped broccoli
  • pepper to taste

Instructions

  1. Heat oil in a large sauce pan
  2. Add garlic and onion and cook over a medium heat until soft, but do not brown
  3. Stir in finely chopped chilli (or powder) bay leaves and all other herbs and spices and cook for about 1 minute
  4. Add canned tomatoes, beans, chicken stock, wine and salt and bring to a gentle boil
  5. Add pasta and reduce heat to medium and cook until pasta is al dente (about 10 -15 minutes)
  6. if using broccoli add in the last 10 minutes
  7. Once cooked season with pepper
  8. grate some parmesan cheese on top and serve
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