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Pasta Bean Soup

A nutritious meal in itself, low-fat and full of protein. Serve with warm, crusty garlic bread.

Image of Pasta Bean Soup

30ml/2tbsp olive oil
3 cloves of garlic, crushed
4tbsp chopped fresh parsley
150g/5oz dried wholewheat gnocchi piccoli (shells)
1.4l/2½pt vegetable stock
45ml/3tbsp vegetable or tomato purée
400g/14oz can mixed beans, such as borlotti, kidney, cannellini etc, drained
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve


Serves: 4


Heat the olive oil in a large saucepan and sauté the garlic with the chopped parsley for about 2 minutes. Add the gnocchi piccoli and cook for 1-2 minutes, stirring constantly.

Pour in the vegetable stock and add the vegetable or tomato purée. Bring to the boil, reduce the heat then simmer for about 10 minutes, stirring occasionally, until the pasta is tender.

Add the beans and season with salt and freshly ground black pepper. Continue to cook for a further 5 minutes, then serve with a little freshly grated Parmesan cheese.

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