Simple Soups Series – Part 2 | Cannellini bean pasta soup

Simple Soups Series – Part 2 | Cannellini bean pasta soup

For week two of the Simple Soups Series, I thought I’d do a favourite of mine. Okay so this isn’t technically my recipe, it’s from a friend who’s half Italian so knows her stuff, but I felt I had to post it anyway as it’s just so delicious! It’s also a really quick one, I make it so much when I get home from work and need something that won’t take too long. The whole thing from start to finish only take about 15 minutes, plus there are only a handful of ingredients, meaning you’ll pretty much always have the cupboards stocked for it.

To ensure this soup cooks up to perfection, there are a few things to remember. Firstly, make sure you cook the beans for a long enough time. I usually put them in the soup at the same time, or just after, the pasta. This means that they cook and become deliciously soft, but also their starch is released, making a thick and creamy soup. Secondly make sure you use enough garlic! I’ve mentioned before I’m a massive garlic fan so my taste buds might not match yours, and if this is so, I’d say adjust the amount of garlic accordingly. But if you want to make it like I do, 4-5 cloves is a good amount. Finally, be sure to add the rosemary; no other herb really works the same magic as rosemary does with this soup. I usually just put the rosemary sprig in whole so that the leaves don’t float off into the soup, but the flavour is still released. If you pick the leaves off and put them in, they end up getting in the way when you’re eating it!

Ingredients (serves 2):

1 cup mini pasta (I use macaroni)

1 tin cannellini beans

2 vegetable stock cubes

2 sticks celery

5 cloves garlic

1 sprig rosemary

A pinch of black pepper



  1. Finely chop the garlic and the celery, then place in a non-stick saucepan and fry for a few minutes, adding little splashes of water if they start to stick. (If your saucepan isn’t non stick add a drop of olive oil).
  2. Add all of the rest of the ingredients to the pan, along with 1.5 litres of boiling water. Include the juice from the tin of beans as well – no need to drain them.
  3. Cook for about 10 minutes, or until the pasta is al dente, and it’s ready!

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