Baked Beans and Potato Soup

I spent the weekend in Taiwan. It was my boyfriend’s present for my birthday. We had a lovely time along the coast of Kending, in the South, sunbathing, walking on the beach and eating delicious food.
Going from the 30+ C of Taiwan to the 8 C of Shanghai has been a complete shock for my body and this morning I woke up with a terrible cold.
In this case, these is nothing better than a hearty soup to help me recover. Here is the recipe!
Ingredients (serves 2):
  • 1 can of baked beans in tomato sauce
  • 1 large potato (or 2 small), diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 chili pepper
  • water as needed
  • 2 tbsp extra virgin olive oil
  • 120 gr pasta
  • sale and pepper
  • 2 tbsp grated Parmesan cheese

In a sauce pan saute’ the finely chopped onion, celery and carrot for about 2 min. Add the sliced chili pepper.

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Grab a can of baked bean in tomato sauce

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add the diced potato and beans to the sauce pan. Add enough water to cover the vegetables. Adjust with salt, bring to a boil and let simmer for about 30 min covered with a lid.

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In the meantime get some short cut pasta

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cook it according to package instructions. Set aside

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When the soup is cooked, add the pasta to the sauce pan, stir gently. Serve immediately with some freshly grated Parmesan cheese.

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– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.