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Bean and Pasta Soup, Italian Style

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It is a fast, simple, filling, low-fat recipe.


  • 14 oz (400 g) beans, any variety or brand, drained and rinsed
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 garlic clove ( minced)
  • 7.06 oz (200 g) canned tomatoes
  • a tip of hot chilly
  • 7 oz (200 g) small pasta

The quantities of this recipe are for 4-5 persons

Difficulty: easy

Prep: about 20 min. Cook: about 30 min.


First of all, I prepare a sauce with oil, garlic, canned tomatoes, which I add only after the garlic becomes golden.

I usually prepare this soup by using leftover boiled beans.

– When I have not any leftover I cook about 400 g (14 ounces) of beans.

– I put them on the flame with a small quantity of cold water.

– Little by little I add hot water

– I salt only when the cooking time is nearly over.

– I drain the beans and put them in a pan where I have previously prepared the sauce.

– I leave the beans to flavor in this sauce with a tip of hot chilly.

– I add hot water and leave the pasta to cook in it.

I usually choose short macaroni and white beans.


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16 Points