Main content

Pasta e Fagioli or Aussie Pasta Soup

This is a phenomenal soup, rich and filling with a complexity of flavours from the marrow bones and parsley.


  • 1 bag of marrow bones (approx. 10 small shin bones, split)

  • 3 tins of red kidney beans (or 1x 500g packet of dried, soaked overnight)

  • 3 or 4 large white onions

  • 5 garlic cloves

  • 1 large bunch of flat leaf parsley

  • 1x 500g jar of tomato paste

  • olive oil

  • 400g penne pasta

  • 3 flat tablespoons salt and pepper

  • 1 teaspoon cayenne pepper

  • parmesan cheese


  • 1.

    Cover and soak the kidney beans overnight if you are using dry beans

  • 2.

    Put the marrow bones into a large pot and cover with boiling water to three times the height of the bones.

  • 3.

    Bring to the boil and add the tomato paste and add 3 flat tablespoons of salt and pepper.

  • 4.

    Add the dried and soaked kidney beans but if you are using tinned, wait until the final hour of cooking to add these.

  • 5.

    Stir well and reduce to a simmer, allow to simmer for 3 hours

  • 6.

    Heat 0.5 of an inch of olive oil in a frying pan and fry the roughly chopped onions, garlic and parsley in batches until soft. DO NOT BROWN!

  • 7.

    Add the onions, garlic and parsley to the pot about 45 minutes before serving along with a tsp of cayenne pepper and the tinned kidney beans if you are using.

  • 8.

    20 minutes before serving add the pasta and cook until the pasta is al dente.


Serve with a generous sprinkling of freshly grated parmesan cheese. This soup improves with age and will keep covered in the fridge for 3-5 days.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings