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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 481kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 22g
  • Carbohydrate 79g
  • Sugar 15g
  • Sodium 787mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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