Bean and Pasta Soup by Tarla Dalal

Tarla.Dalal's picture

Dec. 30, 2013

A dish with proud Mediterranean origins, this soup is a winter warmer to be served with warm crusty bread and if you like, with a slice of cheese. The addition of cream to the soup balances the acidic taste of the tomatoes.


Baked beans 1/2 Cup (8 tbs)
Cooked pasta 1/2 Cup (8 tbs)
Butter 2 Tablespoon
Thinly sliced onions 3/4 Cup (12 tbs)
Thinly sliced garlic 1 Tablespoon (lehsun)
Finely chopped tomatoes 1 Cup (16 tbs)
Dried oregano 1 Teaspoon
Tomato puree 3 Tablespoon
Salt To Taste
Cornflour dissolved in water 1 Tablespoon (dissolved in 1/4 cup of water)
Hot water 2 1/2 Cup (40 tbs)
For garnish
Fresh cream 1 Tablespoon
Grated processed cheese 4 Tablespoon



1. In a pan, add butter and when hot add onions and sauté on high heat for a minute or two. Add garlic and sauté on medium heat for a few seconds, before adding baked beans and tomatoes.

2. Cook for a couple of minutes and add oregano, followed by adding 2.5 cups of hot water, tomato purée and salt. Mix properly and cook for 2 - 3 minutes, while stirring continuously.

3. Now add pasta and corn flour-water mixture. Mix properly and cook on high heat for a couple of minutes.


4. Serve the soup hot with grated cheese and fresh cream.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 202Calories from Fat 92

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 360 mg15%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet