Tuscan Bean & Tomato Soup

  • Prep: 5m
  • Cook: 20m
  • Serves: 4

A great soup to batch cook over the weekend and keep handy for a quick weekday lunch.


  1. Heat the oil in a large saucepan and fry the celery and carrot for 3 minutes.
  2. Stir in the tomatoes, breaking them up lightly with a wooden spoon, the beans, stock and pasta and cook, covered for 10 minutes, stirring occasionally to stop the pasta from sticking.
  3. Meanwhile, heat a small frying pan and fry the pancetta for 2-3 minutes until crispy, drain on kitchen paper.
  4. Divide the soup between 4 bowls and sprinkle over the pancetta and chives. Great served with crusty bread.
  5. Cooks tip: Try using macaroni or other small pasta shapes instead of orzo.


All to be sourced organic where possible

  • 1 tbsp olive oil
  • 1 stick celery, diced (100g)
  • 1 carrot, diced (100g)
  • 400g can Tarantella Organic Plum Tomatoes
  • 400g can cannellini beans, drained and rinsed
  • 800ml vegetable stock
  • 75g orzo pasta
  • 100g diced pancetta
  • 1 tbsp chopped chives

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