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Italian · Soup
Bean and Pasta Soup
A hearty tomato soup built on kidney beans, small pasta, carrots and celery, in the style of pasta e fagioli. A spoonful of harissa or a snow of Parmesan on top works well.
- YieldServes 6
- Hands-on25 min
- Total53 min
- Difficulty
Ingredients
- 3 tbspextra virgin olive oil
- 1medium onion, chopped
- 1 clovegarlic, minced
- 2carrots, sliced 1 cm thick
- 2 stalkscelery, sliced 1 cm thick
- 1 canwhole tomatoes, 800 g (28 oz), with their liquid
- 950 mlvegetable stock
- 3 tbspfresh basil, minced
- 2 tbspfresh parsley, minced
- to tastesalt and black pepper
- 70 gditalini, or other small tubular pasta, about 1/2 cup
- 2 cansred kidney beans, 425 g (15 oz) each, with their liquid
To serve
- to tasteParmesan cheese, freshly gratedoptional
- 1 tspharissa, or schug, stirred inoptional
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