Tuscan-style pasta and bean soup

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Packed full of delicious ingredients, this easy soup recipe with pasta and beans is perfect for a warming lunch or tasty snack.

Serves: 4
Prep time: 25-30 mins
Cooking time: 35-40 mins

1tbsp Napolina Olive Oil
1 large onion, chopped
1 celery stick, chopped
1 courgette, chopped
1tbsp finely chopped fresh rosemary leaves
2 garlic cloves, crushed
2tbsp Napolina Tomato Purée
2 x 400g cans Napolina Chopped Tomatoes
700ml boiling water
1 chicken stock cube
Salt and black pepper for seasoning
100g Napolina Pasta Shapes, such as fusilli
400g can Napolina Cannellini Beans, drained
Napolina Italian Grated Cheese, to serve

1. Heat the olive oil in a large pan and sweat the onion and celery for 10 mins.
2. Add the courgette, rosemary and garlic and cook for a further 5 mins. Stir in the tomato purée, tomatoes and 700ml boiling water. Crumble in the stock cube and season to taste. Simmer for 15 mins over a low heat.
3. Meanwhile, cook the pasta in a pan of salted water for 5 mins only. Drain well.
4. Add the pasta and cannellini beans and warm through for a further 5 mins.
5. Ladle the soup into bowls, sprinkle with the grated cheese and serve with some fresh bread.

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