You are here: Home > Cuisine > Italian Vegetarian > Italian Soups > Bean and Pasta Soup ( Italian Recipe) Bean and Pasta Soup ( Italian Recipe) by Tarla Dalal A dish with proud mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, a slice of cheese. Instead of canned baked beans, you can also use navy (haricot) beans, soaked overnight and then pressure cooked until they are soft. The addition of cream to the soup balances the acidic taste of the tomatoes. You can adjust the quantities to suit your palate. Always present a container of grated or shredded parmesan cheese (or processed cheese in case you cannot find it) to sprinkle into each soup bowl. 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Close 16 May 2014 This recipe has been viewed 87749 times Bean and Pasta Soup ( Italian Recipe) recipe - How to make Bean and Pasta Soup ( Italian Recipe) Tags Italian SoupsChunky Indian SoupsJhat-Pat SoupQuick Vegetarian Soups Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup baked beans (canned)1 medium onion , sliced2 garlic (lehsun) cloves , sliced1 cup chopped tomatoes1/4 cup macaroni or any small1 tbsp cornflour1 tsp dried oregano2 tbsp fresh cream2 tbsp tomato ketchup2 tbsp butter salt and to tasteFor The Garnish4 tbsp grated parmesan cheese Method MethodHeat 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 (aprrox. 8 to 10 minutes).Dissolve the cornflour in 1 1/2 tablespoons 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.