Pasta and Bean Soup

By the GetYourMacros team · 2 September 2026

A comforting Italian classic made with wholewheat pasta and creamy borlotti beans.

• Time 25 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 60 g Wholegrain pasta
• 200 g Canned borlotti beans (drained)
• 40 g Celery
• 40 g Carrots
• 30 g Onion
• Tomato paste to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Finely mince the onion, carrot, and celery, then sauté them in a pot with the olive oil for 5 minutes.
2. Add the tomato paste and a splash of water, stirring to combine.
3. Rinse the canned borlotti beans and add them to the pot with 300ml of hot water.
4. Simmer for 10 minutes, then take one ladle of beans and blend it into a cream before returning it to the pot.
5. Add the wholewheat pasta directly into the soup and cook until al dente, adding more water if needed.
6. Season with salt and pepper, and let it rest for 2 minutes off the heat before serving.

Tips

• Blending a portion of the beans creates a thick, creamy texture without any added fats.
• Add a sprig of rosemary during simmering for a more aromatic and traditional touch.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.