Italian white bean soup
7
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Almost as good as a hug from your mum, this warming soup has a homely quality about it that could soothe the sorrows of the most troubled soul
Ingredients
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Carrot(s)
2 large, finely chopped
Celery
2 stick(s), finely chopped
Red capsicum
1 large, finely chopped
Pancetta
100 g, fat-trimmed, thinly sliced
Tomato(es)
500 g, (vine-ripened), chopped
Chicken stock
2 cup(s), (500ml)
Egg pasta
50 g, (maccheroni)
Canned cannellini beans, rinsed, drained
240 g, (400g can)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot, celery, capsicum and pancetta and cook, stirring, for 10 minutes or until vegetables have softened.
2
Add tomatoes, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Add pasta and beans to tomato mixture and cook for 2 minutes or until heated through. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.