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Pasta Soup with Beans and Greens


Pasta Soup with Beans and Greens


  • 2 tbs extra virgin olive oil
  • 100 g sliced pancetta finely chopped
  • 1 brown onion finely chopped
  • 2 celery sticks finely chopped
  • 1 long red chilli seeded, thinly sliced (optional)
  • 4 garlic cloves sliced
  • 2 thyme sprigs
  • 4 cups 1L salt-reduced chicken stock
  • 1 cup 260g tomato passata
  • 1 bunch Tuscan kale or green kale trimmed, coarsely chopped
  • 2 x 400g cans cannellini beans rinsed, drained
  • 3/4 cup 165g risoni
  • 40 g-piece pecorino or parmesan
  • Extra virgin olive oil extra, to drizzle


  1. Heat a large saucepan over medium-high heat. Add the oil and pancetta. Cook, stirring frequently, for 3 mins or until crisp. Using a slotted spoon, transfer pancetta to a plate. Add the onion, celery, chilli, if using, garlic and thyme to the pan. Season. Reduce heat to medium. Cook, stirring occasionally, for 12 mins or until the vegetables are tender
  2. Add the stock, passata, kale, beans, 2 cups (500ml) water and 2 tsp salt. Cover and bring to a simmer. Cook for 5 mins or until the kale is tender. Add the risoni. Return to a simmer and cook, uncovered, stirring occasionally, for 8 mins or until the risoni is just tender. Season.
  3. Divide soup among serving bowls. Top with pancetta and finely grate over the pecorino or parmesan. Drizzle with extra oil and season with pepper.

Recipe Notes

Recipe Notes and Tips

GET AHEAD: Prepare soup base without risoni up to 2 days ahead. Chill soup base and pancetta separately. Reheat pancetta in a frying pan until crisp before serving.