Italian Bean Soup. Makes: 4


1 tbsp KTC Extra Virgin Olive Oil
1 leek, finely sliced
2 stalks celery, sliced
2 carrots, peeled and diced
1 tsp KTC Paprika
1 tsp KTC Garlic Paste
2 tbsp KTC Tomato Puree
800ml fresh chicken or vegetable stock
1 x 400g tin KTC Chopped Tomatoes
2 bay leaves
1 x 400g tin KTC Red Kidney Beans, rinsed and drained
1 x 400g tin KTC Butter Beans, rinsed and drained
1 x 400g tin KTC Rosecoco Beans, rinsed and drained
1 KTC Capellini Nest, broken into small pieces
small bunch of basil, roughly chopped
3-4 tbsp finely grated parmesan
salt and freshly ground black pepper


  1. Heat the oil in the saucepan and add the vegetables. Cook over a moderate heat for 10 minutes or until softened. Add the paprika, garlic and tomato puree and cook for 2 minutes.
  2. Add the stock, tinned tomatoes and bay leaves. Bring to boil and then gently simmer uncovered for 5 minutes.
  3. Tip the beans and capellini pieces into the soup and simmer for 5 minutes until the pasta is tender. Season to taste. Serve immediately scattered with fresh basil and parmesan.