© J Sainsbury plc 2020
Tuscan-style pasta and bean soup
A heart warming tomato and veg soup full of pasta, cannellini beans and sunny Tuscan flavours.
-
Ready in 50 minutes
-
Cooking time 40 minutes
-
Prep time 10 minutes
-
Serves 4
Ingredients
- 1 tablespoon Napolina olive oil
- 1 large onion, peeled and chopped
- 1 celery stick, chopped
- 1 courgette, chopped
- 1 tablespoon fresh rosemary, leaves picked and chopped
- 2 garlic cloves, crushed
- 2 tablespoons Napolina tomato purée
- 2 x 400g tins Napolina chopped tomatoes
- 1 chicken stock cube
- 100g Napolina fusilli pasta
- 400g tin Napolina cannellini beans, drained
- Grated parmesan cheese, to serve
Method
-
1
Heat the oil in a large pan and sweat the onion and celery for 10 minutes. Add the courgette, rosemary and garlic and cook for a further 5 minutes.
-
2
Stir in the tomato purée, chopped tomatoes and 700ml boiling water. Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.
-
3
Meanwhile, cook the pasta in a pan of salted water for 5 minutes only, then drain well.
-
4
Add the pasta and beans to the soup and heat through for a further 5 minutes.
-
5
Ladle the soup into bowls, sprinkle with the grated cheese and serve.
-
6
Cook's tip: Serve some fresh crusty bread with the soup to soak up all the delicious flavours.
-
7
*All information included in this recipe has been provided by Princes Ltd.
