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Hearty Bean Pasta Soup

hearty bean pasta soup vegetarian recipe

The clue is in the name. This hearty soup is guaranteed to warm up any cosy night in – made with cannellini beans, wholemeal pasta shells and low fat Quorn Chicken Style Pieces.

Serves 4

30 mins


276 kJ
(Per serving)

5g of fat

frozen healthy & meat free quorn pieces

Made with Quorn Pieces

Low in Fat

Good Source of protein

Good source of fibre


  • 175g Quorn Pieces
  • 1 tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic
  • 3 tbsp tomato purée
  • 1 tbsp fresh chopped rosemary
  • 1 tsp marjoram
  • ½ tsp thyme
  • 1 tin chopped tomatoes
  • 425g tin cannellini beans
  • 1½ litres vegetable stock made with 1 stock cube
  • ½ tsp brown sugar
  • 100g wholemeal pasta shells
  • Italian style hard cheese, freshly grated (optional)


  1. Pre-heat the oil in a large saucepan, add the onions and cook for 5 minutes without colouring then add the garlic and cook for a further minute.
  2. Now add the tomato purée, fresh rosemary, marjoram and thyme. Stir for a minute and add the chopped tomatoes, beans, stock, sugar and seasoning.
  3. Bring to the boil, reduce the heat and cook a further 10-12 minutes.
  4. Then pour half the soup into a liquidiser and blend until completely smooth. Return the puréed soup to the rest of the soup, add the Quorn pieces and bring back to a simmer
  5. Add the pasta and cook for another 12-14 minutes stirring from time to time until the pasta is cooked.

Serve with grated cheese and freshy crusty bread.

Garnish with basil leaves and serve with crusty bread.

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