• 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


  1. 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. 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. 3

    Meanwhile, cook the pasta in a pan of salted water for 5 minutes only, then drain well.

  4. 4

    Add the pasta and beans to the soup and heat through for a further 5 minutes.

  5. 5

    Ladle the soup into bowls, sprinkle with the grated cheese and serve.

  6. 6

    Cook's tip: Serve some fresh crusty bread with the soup to soak up all the delicious flavours.

  7. 7

    *All information included in this recipe has been provided by Princes Ltd.

Nutritional Details

Each serving provides
  • Energy 1005kj 240kcal 12%
  • Fat 4.5g 6%
  • Saturates 0.6g 3%
  • Sugars 0.0g 0%
  • Salt 1.0g 17%

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