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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 medium carrot, roughly chopped.
  • 1 stick of celery, roughly chopped.
  • 1 medium onion, roughly chopped.
  • 2 garlic cloves, thinly sliced.
  • 2 sprigs of fresh rosemary.
  • 1 Heaped teaspoon rose harissa.
  • 1 tin of chopped tomatoes.
  • 2 tins of cannellini beans.
  • 70 g of small pasta or broken spaghetti or any bits of leftover pasta.
  • 1 litre of chicken stock.
Bean and Pasta Soup Bean and Pasta Soup

Bean and Pasta Soup

Who doesn't love a good soup, its one of life's simple pleasures. Soup is a lot more than just a bowl of hot goodness, it's a big hug in a bowl; it's a big smack on the lips. In winter they will warm you to the core and in summer will refresh you, whatever time of year it is soup is always a good idea and this one will knock your socks off.


  1. In a large pot add a splash of olive oil and fry the onions, celery, carrots, garlic and rosemary leaves over a low to medium heat till the onions become translucent; around 20 minutes.
  2. Add the harissa, mix well making sure to coat all the veg and continue frying for a few more minutes.
  3. Add the tin tomatoes, season with salt and pepper then add the chicken stock. Bring the soup up to a boil then reduce to a low heat and simmer for 20-30 minutes or till the carrots and celery are tender pending on how big you chopped them.
  4. Add the tin cannellini beans, pasta and simmer for a further 10 minutes or till the pasta is cooked.


When the soup is done check for seasoning adjusting accordingly and garnish with a good grating of parmesan cheese, some fresh basil and a drizzle of basil oil (see tips).


Bring to the centre of the table and enjoy with a big crusty baguette for mopping up.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Bean and Pasta Soup

Who doesn't love a good soup, its one of life's simple pleasures. Soup is a lot more than just a bowl of hot goodness, it's a big hug in a bowl; it's a big smack on the lips. In winter they will warm you to the core and in summer will refresh you, whatever time of year it is soup is always a good idea and this one will knock your socks off.

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 medium carrot, roughly chopped.
  • 1 stick of celery, roughly chopped.
  • 1 medium onion, roughly chopped.
  • 2 garlic cloves, thinly sliced.
  • 2 sprigs of fresh rosemary.
  • 1 Heaped teaspoon rose harissa.
  • 1 tin of chopped tomatoes.
  • 2 tins of cannellini beans.
  • 70 g of small pasta or broken spaghetti or any bits of leftover pasta.
  • 1 litre of chicken stock.
  1. In a large pot add a splash of olive oil and fry the onions, celery, carrots, garlic and rosemary leaves over a low to medium heat till the onions become translucent; around 20 minutes.
  2. Add the harissa, mix well making sure to coat all the veg and continue frying for a few more minutes.
  3. Add the tin tomatoes, season with salt and pepper then add the chicken stock. Bring the soup up to a boil then reduce to a low heat and simmer for 20-30 minutes or till the carrots and celery are tender pending on how big you chopped them.
  4. Add the tin cannellini beans, pasta and simmer for a further 10 minutes or till the pasta is cooked.


When the soup is done check for seasoning adjusting accordingly and garnish with a good grating of parmesan cheese, some fresh basil and a drizzle of basil oil (see tips).


Bring to the centre of the table and enjoy with a big crusty baguette for mopping up.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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