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🍲 Classic Italian Bean and Pasta Soup

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Halve the onion and peel it. Dice the onion into small cubes.
  2. 2. Peel the garlic cloves and chop them finely.
  3. 3. Wash the celery stalks thoroughly.
  4. 4. Slice the celery stalks into thin rings.
  5. 5. Set the celery greens aside.
  6. 6. Heat the oil in a pot over medium heat.
  7. 7. Add the onions, garlic, and celery to the pot.
  8. 8. Sauté the vegetables for about 4 minutes until translucent.
  9. 9. Stir the tomato paste into the vegetables.
  10. 10. Cook the tomato paste for about 1 minute.
  11. 11. Deglaze the mixture with the chopped tomatoes.
  12. 12. Pour in the broth.
  13. 13. Add the bay leaf to the soup.
  14. 14. Sprinkle in the oregano.
  15. 15. Season the soup with salt.
  16. 16. Season the soup with pepper.
  17. 17. Add a little sugar.
  18. 18. Bring the soup to a boil.
  19. 19. Simmer the soup covered for about 15 minutes.
  20. 20. Remove the bay leaf from the soup.
  21. 21. Bring about 2 liters of salted water to a boil in another pot.
  22. 22. Drain the beans.
  23. 23. Cook the pasta in the boiling salted water for about 9 to 11 minutes.
  24. 24. Cook the pasta until al dente (firm to the bite).
  25. 25. Drain the pasta.
  26. 26. Add the pasta to the soup.
  27. 27. Add the beans to the soup.
  28. 28. Heat the pasta and beans through in the soup.
  29. 29. Taste the soup and adjust the seasoning.
  30. 30. Wash the celery greens and parsley.
  31. 31. Shake the greens dry.
  32. 32. Remove the tough stems from the celery greens and parsley.
  33. 33. Chop the herbs finely.
  34. 34. Garnish the finished soup with the herb-celery mixture.
  35. 35. Serve the soup.

Nutrition per serving