• 1 tbsp olive oil
  • 80g smoked pancetta
  • 1 small onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 stick of celery, finely diced
  • 1 clove of garlic, finely chopped
  • 1½ tbsp tomato puree
  • 1 tbsp finely chopped fresh rosemary, plus extra for garnish
  • 400g tin borlotti beans
  • 1 litre vegetable stock
  • 150g macaroni
  • 50g parmesan, to serve


  1. 1

    Heat the olive oil in a large pot and sauté the pancetta for 4-5 minutes, until starting to crisp. Add the onion, carrot and celery and continue to cook for a further 6-8 minutes, or until the vegetables are soft. Add the garlic and continue to cook for a further two minutes, before adding the tomato purée and rosemary. Stir well. Add the beans and stock and simmer for 15-20 minutes.

  2. 2

    Remove a ladleful of the stock and beans and put them in a mini processor. Blitz to a purée and set aside. Meanwhile, add the macaroni to the pot. Continue to simmer for a further 10 minutes, or until the pasta has cooked. Return the reserved bean purée to the pot and stir through. Season with black pepper. Leave to rest for 10-15 minutes, until it’s still warm but not piping hot. 

  3. 3

    Serve the soup garnished with a little fresh rosemary and some grated parmesan.   

Nutritional Details

Each serving provides
  • Energy 1528kj 365kcal 18%
  • Fat 14.0g 20%
  • Saturates 5.7g 29%
  • Sugars 4.9g 5%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

38.1g carbohydrate 7.3g fibre 17.6g protein

Also in these Scrapbooks

Back to top