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    You are in: Home / Recipes / Italian Bean and Pasta Soup Recipe
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    Italian Bean and Pasta Soup

    1/1 Photo of Italian Bean and Pasta Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Aaliyah's&Aaron'sMum's Note:

    A beautiful thick soup which I usually serve for lunch with a crisp salad and crusty bread. Added in after couple of reviewers have stated that the beans took a bit longer to cook for them, I have now mentioned in the instructions to cook longer, if necessary, till tender. Having said that, I have always cooked mine for an hour without any problem!

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    Units: US | Metric


    1. 1
      In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes.
    2. 2
      Add the tomato puree and basil and stir in for another minute.
    3. 3
      Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender.
    4. 4
      After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir.
    5. 5
      Pour half the soup in a liquidiser and blend it.
    6. 6
      Return the pureed half back into the pan with the remaining soup and bring it to simmering point.
    7. 7
      Add in the macaroni and simmer for a further 12 minutes, stirring from time to time.
    8. 8
      Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.

    Ratings & Reviews:

    • on October 27, 2010

      I love this soup but I make it with jars of beans and with a tablespoon of fresh Rosemary, finely chopped and the bruised before it's added to the soup. Delicious.

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    • on January 02, 2008


      I enjoyed this soup more than DD. I've averaged our ratings giving mine more weight. I thought the soup was delicious. The beans did take longer to cook than the recipe states.

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    • on December 07, 2007


      A very rich and thick and sustaining sort of soup. I did add diced tomatoes in their juice instead of the puree (and a bit more than 3 tablespoons)and I added in some parmesan rind (I always save them for soups and stews). My only other deviation was to cook the soup for longer than directed as it took a while for my beans to soften. The result is a wonderful soup enjoyed by all on this cold and snowy day.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Italian Bean and Pasta Soup

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 614.6
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 5.7 g
    Cholesterol 29.8 mg
    Sodium 930.3 mg
    Total Carbohydrate 76.5 g
    Dietary Fiber 15.4 g
    Sugars 12.0 g
    Protein 35.2 g

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