Beans And Pasta Soup

2 hour


Beans And Pasta Soup Recipe
Club Noor

by Francesca Busso

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400 gms red kidney dried beans

3 tbsp  tomato purée

320 gms  ditali pasta

4 sage leaves

1 garlic clove

1 ½ liter water

5 tbsp  Noor Oil

Pinch of salt and pepper



This is a classic comfort food! A simple recipe, that is perfect for the winter.

Steps Involved:

Clean and wash the beans. Soak them in a container overnight.

Put the beans in a stockpot and cover with water. Cook for about 1 hour or until the beans are tender.

Blend half of the soaked beans in a food processor with water.

In the meantime, in a large pan, heat 3 tablespoons of Noor Oil, add sage, garlic, the puréed beans, water and the tomatoes. Add a pinch of salt.
After 30 minutes, add the other half of the beans and the pasta and a tablespoon of rock salt into the pan. Ditali pasta needs about 10 minutes to be cooked, keep checking for doneness once in a while. Pasta is ready when boiled to the Al Dante stage.

The thickness of the bean and pasta soup depends on your taste: add as much bean puree, as needed to get the desired consistency. If you want a creamy bean and pasta soup, you can purée more beans.

Once cooked, sprinkle with some black pepper, adjust the salt if necessary, and drizzle with Noor Oil, allow the flavors to mingle for one minute and serve your beans and pasta soup hot.


With regard to the type of pasta, you can use short pasta like ditali (small short tubes), pipe (larger version of macaroni), etc... or you can use broken up spaghetti. If you prefer a thick bean and pasta soup, use tagliatelle: it's a perfect match with beans!

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