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Pasta and bean soup

Mixed green salad


Total: 40 min


10 min


30 min


2 servings
  • 120 g Macaroni
  • 60 g Canned red kidney beans
  • 80 g mesclun
  • 1 Shallots
  • 1 tablespoon Tomato concentrate
  • 2 teaspoon Parsley
  • 500 mL Chicken broth
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and chop the shallot.
  • Rinse and dry the mixed greens.
  • Drain the beans.
  • Rinse and chop the parsley.
  • Heat 2 tablespoons of olive oil in a casserole over high heat.
  • While stirring, fry the shallot and the parsley until the shallot is brown.
  • Add the tomato concentrate and continue cooking; add the bouillon and the beans.
  • Bring to a boil, lower the heat and simmer for 30 minutes.
  • In the meantime, mix in a salad bowl the mixed greens with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar.
  • Add salt and pepper. Set aside.
  • Add the pasta to the soup and cook for another 10 minutes. Add salt and pepper.
  • Pour the soup in a bowl or a deep plate and drizzle with a little olive oil.
  • Serve the pasta and bean soup (pasta e fagioli) along with the mixed green salad.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.