Italian Bean & Pasta Soup (Vegan)

If you’re craving soup that will fill you up and keep you warm – this one’s for you.  It’s a hearty Italian Bean & Pasta soup.  Made from store cupboard ingredients and jam packed with vegetables, beans and pasta it’s thick and chunky texture will fit the bill during the colder nights!

Prep time: 5-10 minutes
Cooking time: approximately 45 minutes
(Serves 3-4)


1 can of borlotti beans
1 can of chopped tomatoes
1.2 ltr (42 oz) vegetable stock
150g pasta (I used gluten free stelline style pasta)
4 medium carrots
4 sticks of celery
1 courgette (zucchini)
1 onion
2 cloves garlic
3 tbsp of tomato paste or puree
1 bay leaf
1 tsp Italian herbs
salt & pepper to taste


  1. Finely slice garlic and onion
  2. Cut carrots, courgette and celery into small cubes
  3. In a large pot water fry garlic, onion and celery until onion is translucent
  4. Add cubed carrots and cook for 2 minutes
  5. Add courgette and tomato puree and stir through
  6. Add tinned tomatoes and vegetable stock
  7. Add bay leaf, Italian herbs and pepper to taste
  8. Bring to the boil and simmer on a medium heat for 20-30 minutes until vegetables are tender
  9. Add salt and pasta and cook until pasta is tender (if freezing, leave pasta out until reheating)
  10. Serve topped with basil and/or parsley

Watch me make it:


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