KTC Italian Bean Soup Recipe

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. Add the stock, tinned tomatoes and bay leaves. Bring to boil and then gently simmer uncovered for 5 minutes.
  2. 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.