Tomato, Bean & Pasta Soup

Preparation: 10 minutes

Cooking: about 30 minutes

Serves: 4




  • 1 cup wholemeal pasta spirals

  • 1 onion, chopped

  • 4 cups organic vegetable stock (can also be beef or chicken stock)

  • 500 ml jar tomato sauce (check for the sugar content!)

  • 1 tsp oregano, chopped

  • 440 g can beans (kidney or cannellini)

  • 2 cups of spinach

  • 2 squash (zucchini), chopped

  • 2 tblsp parsley, chopped

  • 2 tblsp freshly grated parmesan, for serving




Cook pasta according to packet instructions. In the meantime combine 2 tablespoons of the stock with the onion and cook until onion is soft. Add the remaining stock, tomato sauce and oregano and boil uncovered for about 15 minutes. Add the beans, spinach and the squash and cook uncovered for another 5-10 minutes. Add the cooked pasta and parsley. Serve with freshly grated parmesan.


Nutrition (per serve):


Calories 289; Fat 1g; Sat. Fat 0.4 g; Carbs 55.4 g; Sugar 10.4 g; Fiber 13.8 g; Protein 14.8 g