Haricot Bean Pasta Soup Recipe

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 Updated 01/09/2015

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This recipe makes a filling bean soup.


  • generous 1 cup dried haricot beans; soaked, drained and rinsed (You can soak the dried beans for several hours or overnight in a large bowl of cold water)
  • 4 tablespoons olive oil
  • 2 large onions, sliced
  • 3 garlic cloves, chopped
  • large can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon tomato paste
  • 3 1/2 cups water
  • 1/2 cup small pasta shapes, such as fusilli or conchigliette
  • 2 tablespoons sun-dried tomatoes, drained and thinly sliced
  • 1 tablespoon chopped coriander, or flat-leaved parsley
  • 2 tablespoons grated parmesan
  • seasoning
(see measure conversions for more information on quantites)


  1. Put the soaked beans into a large saucepan, cover with cold water and bring them to the boil.
  2. Boil rapidly for 15 minutes, to remove any harmful toxins.
  3. Drain the beans in a colander.
  4. Heat the oil in a pan over a medium heat and fry the onions until they are just beginning to change colour.
  5. Stir in the garlic and cook for 1 further minute.
  6. Stir in the chopped tomatoes, oregano and the tomato paste and pour on the water.
  7. Add the beans, bring to the boil and cover the pan.
  8. Simmer for 45 minutes or until the beans are almost tender.
  9. Add the pasta, season the soup and stir in the sun-dried tomatoes.
  10. Return the soup to the boil, partly cover the pan and continue cooking for 10 minutes or until the pasta is nearly tender.
  11. Stir in the chopped herb.
  12. Taste the soup and adjust the seasoning if necessary.
  13. Transfer to a warmed soup tureen to serve, sprinkled with the cheese.
  14. Serve hot.

Prep Time: 15 minutes

Cook Time: 90 minutes

Yield: 2 - 4 portions


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