Pic of Purple sprouting broccoli, bean and pasta soup

Purple sprouting broccoli, bean and pasta soup

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Vegetarian mains

Purple sprouting broccoli, bean and pasta soup

Serves 3 35 min
This is a lighter version of the traditional Italian pasta e fagioli (pasta and beans), but it's still filling enough to be a meal in itself. It's nutritious, cheap and quick to make – ideal weeknight dinner fare. Calabrese (normal) broccoli can be substituted for purple sprouting.


  • 1 red onion, chopped
  • 4 tbsp olive oil
  • 6 garlic cloves, minced
  • 4 tsp fresh herbs; oregano, thyme, parsley, chopped
  • 400g purple sprouting broccoli, chopped finely
  • 550g cooked white beans with cooking liquor (2x150g cans of cannellini beans undrained)
  • 1 litre chicken or vegetable stock
  • 100g pasta, broken spaghetti or tiny shells
  • Parmesan, grated (optional)
  • salt and pepper


Prep time: 5 min
Cooking time: 30 min
  • Step 1

    Cook the onion in the olive oil until soft, add the garlic and cook for 2 minutes. Add the herbs and broccoli. Cook over a moderate heat until the broccoli is soft.
  • Step 2

    Add the beans, liquor and stock and simmer for 15 minutes. Add the pasta and cook it in the soup until al dente.
  • Step 3

    Season well and serve with the grated Parmesan.

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