Everyday Meals

Italian Bean Soup


A hearty Italian soup with Edgell Cannellini beans

Prep time:10 mins

Cook time:20 mins

Serves: 4


  • 2 teaspoons oil
  • 1 leek, finely sliced
  • 1 zucchini, chopped
  • ½ red capsicum, chopped
  • 1 carrot, chopped
  • 1 litre beef stock
  • 400g can Edgell Cannellini Beans, drained
  • 1/3 cup dry macaroni
  • 150g chorizo, sliced
  • Fresh basil, for garnish


Step 1

Heat oil in a saucepan and cook leek, zucchini, capsicum and carrot until softened.

Step 2

Add stock, Edgell Cannellini Beans and macaroni. Bring to the boil and simmer for 15 minutes, stirring occasionally.

Step 3

Meanwhile, panfry chorizo until crispy. Serve soup garnished with chorizo and basil.

Tasty Tip!

For a vegetarian option, omit chorizo and use vegetable stock instead of beef stock.

Italian Bean Soup
User rating:
  • 4

Featured in this recipe

  • Cannellini Beans 400g

    Cannellini Beans 400g

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