Hearty pasta and bean soup

Prep 20 min
Total 45 min
Makes 6 Servings



3 tbsp
extra-virgin olive oil
onion, finely chopped
1 1/3 cups
finely diced pancetta, about 150 g
red potatoes, peeled and diced
2 900-mL cartons
no-salt chicken broth
1/2 tsp
2 tsp
finely chopped fresh rosemary
1 1/2 cups
macaroni pasta
540-mL can
romano beans, or borlotti, drained and rinsed
1/3 cup
grated parmesan
2 tbsp
finely chopped parsley
4 slices
Italian bread, toasted
garlic clove, cut in half


  • HEAT a large pot over medium. Add 1 tbsp oil, then onion and pancetta. Cook until onion is soft, about 3 min. Add potatoes, broth, salt and rosemary. Bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 15 min.
  • ADD pasta and continue cooking until pasta is tender, about 8 min. Stir in beans. Ladle soup into bowls and top with parmesan and parsley. Drizzle with 1 tbsp oil. Serve with toasted bread rubbed with garlic and drizzled with remaining 1 tbsp oil.


Calories 469, Protein 23 g, Carbohydrates 59 g, Fat 16 g, Fibre 6 g, Sodium 988 mg.

How to dice an onion

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