Tuscan-style Pasta and Bean Soup

Ingredients

• 800 g of chopped tomatoes

• 1 celery stick, chopped

• 1 courgette, chopped

• 2 garlic cloves, crushed

• 1 chicken stock cube

• 1 good handful of parmesan cheese, to serve

• 1 tbsp of napolina olive oil

• 1 large onion, chopped

• 1 tbsp of fresh rosemary leaves, finely chopped

• 2 tbsp of tomato puree

• 100 g of fusilli pasta

• 400 g of cannellini beans, drained

4 servings

Calories~413 kcal

Protein~19 g

Carbs~59 g

Fat~11 g

Fiber~14 g

Sugar~14 g

Total recipe

Calories~1,650 kcal

Protein~75 g

Carbs~235 g

Fat~45 g

Fiber~55 g

Sugar~55 g

Method

• Step 1

  Heat the oil in a large pan and sweat the onion and celery for 10 minutes.

• Step 2

  Add the courgette, rosemary and garlic and cook for a further 5 minutes. Stir in the tomato puree, tomatoes and 700ml boiling water. Crumble in the stock cube and season to taste. Simmer for 15 minutes over a low heat.

• Step 3

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

• Step 4

  Add the pasta and beans and warm through for a further 5 minutes. Ladle the soup into bowl, sprinkle with the grated cheese and serve with some fresh bread.