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The addition of cream to the soup balances the acidic taste of the tomatoes. Bean and Pasta Soup recipe - How to make Bean and Pasta Soup Tags Jhat-Pat SoupQuick Vegetarian Soups Preparation Time: 10 mins Cooking Time: 8 mins Total Time: 18 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup baked beans1/2 cup cooked pasta2 tbsp butter3/4 cup thinly sliced onions1 tbsp thinly sliced garlic (lehsun)1 cup finely chopped tomatoes1 tsp dried oregano3 tbsp tomato puree salt to taste1 tbsp cornflour dissolved in 1/4 cup of waterFor The Garnish1 tbsp fresh cream4 tbsp grated processed cheese Method MethodHeat the butter in a kadhai, add the onions and sauté on a high flame for 1 to 2 minutes.Add the garlic and sauté on a medium flame for a few seconds.Add the baked beans and tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Add the oregano and cook on a high flame for a few seconds.Add 2½ cups of hot water, tomato purée and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring continuously.Add the pasta and cornflour-water mixture, mix well and cook on a high flame for another 1 to 2 minutes.Serve hot with fresh cream and grated cheese. Nutrient values per servingEnergy116 calProtein2.9 gCarbohydrates15.2 gFiber4 gFat5.3 gCholesterol0 mgVitamin A378.6 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.6 mgVitamin C15.8 mgFolic Acid33 mcgCalcium51.8 mgIron0.9 mgMagnesium0 mgPhosphorus0 mgSodium187.8 mgPotassium200.8 mgZinc0.6 mg Bean and Pasta Soup Video by Tarla Dalal