Pasta and bean soup (Pasta e fagioli)

A warming bowl of this hearty, healthy soup recipe is filling enough for dinner.

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  • 90ml/3¼fl oz extra virgin olive oil, plus extra to serve
  • 1 onion, peeled, chopped
  • 2 garlic cloves, peeled, chopped
  • ½ tsp dried chilli flakes
  • 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
  • 3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
  • salt and freshly ground black pepper
  • 1 litre/1¾ pints chicken or vegetable stock, preferably home-made
  • 80g/2¾oz dried pasta, such as penne
  • 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
  • 2 fresh bay leaves
  • 50g/2oz freshly grated parmesan
  • 1 large or 2 small very ripe tomatoes, finely chopped