Hearty pasta and bean soup


  • Prep Time20 mins
  • Total Time45 mins
  • Makes6 Servings
Hearty pasta and bean soup

Hearty pasta and bean soup recipe Photo, Roberto Caruso

Chatelaine Triple Tested

This steamy soup brings a taste of Italy to you at home. For an authentic finish, pair it with toasted, garlicky bread, drizzled in olive oil.


  • 3 tbsp extra-virgin olive oil

  • 1 onion, finely chopped

  • 1 1/3 cups finely diced pancetta, about 150 g

  • 2 red potatoes, peeled and diced

  • 2 900-mL cartons no-salt chicken broth

  • 1/2 tsp salt

  • 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

  • 1 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.

Nutrition (per serving)

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