Pasta and Bean Soup
By chef Marco Giampaoli
A hearty Italian soup full of pasta, beans, and vegetables. Ideal as a filling lunch on colder days.
- 24 min
- total
- Medium
- level
3 min prep · 21 min cook
What you will need
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Short Pasta 125 g -
Canned Kidney Beans 0.25 pcs -
Onion 0.5 pcs -
Carrot 1 pcs
-
Celery 0.25 pcs -
Garlic 1 clove -
Italian Hard Cheese 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all ingredients in advance so the cooking goes smoothly 🍲✨
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Chop the onion and garlic. Peel and finely chop the onion and garlic
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Chop the carrot and celery. Peel the carrot and celery and cut them into small cubes
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Saute the vegetables. Heat the oil in a pot and saute the onion, carrot, and celery over medium heat for about 5-7 minutes until softened
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Add the garlic and broth. Add the garlic and briefly saute for about 1 minute, then pour in the water (or use broth), season with salt and pepper, and bring to a boil
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Add the beans. Add the beans with a little of their liquid and briefly simmer for about 2-3 minutes; optionally, you can blend part of the soup and return it for a thicker consistency
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Cook the pasta in the soup. Add the pasta and cook over medium heat according to the package instructions for about 8-10 minutes, stirring occasionally; thin with water or broth if needed
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Season and serve. Season with salt and pepper, optionally add herbs or drizzle with olive oil. Optionally sprinkle with Parmesan and serve hot 🍲✨
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