Tuscan Style Pasta & Bean Soup

This rustic Italian recipe features a heartwarming blend of pasta, beans, vegetables and herbs, brought together with flavoursome Napolina chopped tomatoes. Easy to make, this delicious soup works well all year round.

Cooking Time

40 minutes




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.

Stir in the tomato purée, tomatoes and 700ml boiling water.

Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.

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

Add the pasta and beans and warm through for a further 5 minutes.

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


1 tablespoon Napolina Olive Oil

1 large onion, chopped

1 celery stick, chopped

1 courgette, chopped

1 tablespoon finely chopped fresh rosemary leaves

2 garlic cloves, crushed

2 tablespoons Napolina Double Concentrate Tomato Purée

2 x 400g cans Napolina Chopped Tomatoes

1 vegetable stock cube

100g Napolina Conchiglie Pasta

1 x 400g can Napolina Cannellini Beans or Butter Beans, drained

Napolina Grated Cheese, to serve

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