Sunday, 7 October 2012

Italian Bean and Pasta Soup

Delicious Baked beans and pasta soup topped with red chilli flakes, oregano and salt and pepper. Serve hot with bread sticks or garlic bread.


1/2 cup baked beans (canned)
1 medium onion, sliced
2 garlic cloves, sliced
1 cup chopped tomatoes
1/4 cup macaroni or fusilli
1 tbsp cornflour
1 tsp dried oregano
1 tsp red chilli flakes
2 tbsp cream (optional)
2 tbsp tomato ketchup
2 tbsp butter
Salt and pepper to taste
2 tbsp cheese, grated


  • Heat the butter in a pan; add the onion and garlic and sauté till the onion turns translucent.
  • Add the baked beans, tomatoes, macaroni, salt and 3 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (approx. 8 to 10 minutes).
  • Dissolve the cornflour in 2 tbsp of water and add to the soup.
  • Add the oregano, cream, tomato ketchup, salt and freshly ground pepper and mix well.
  • Serve hot, garnished with the cheese.


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