Fridge Friend recipes
Baked Beans and Tomato Pasta Soup recipe
A thick, comforting pasta soup with baked beans and tomato sauce for a hearty pantry-style meal. It is warming, filling and perfect for a low-effort supper.
25 min · Easy · British Jump to method
Ingredients
- 160g Pasta
- 240g Baked Beans
- 250g Tomato Sauce
| Nutrition | Per serving |
|---|---|
| Calories | 390 kcal |
| Protein | 13.2 g |
| Carbohydrates | 78.5 g |
| Fat | 1.7 g |
| Saturated fat | 0.3 g |
| Fibre | 9.9 g |
| Sugar | 10.4 g |
| Sodium | 0.9 mg |
Why this works
A filling, carbohydrate-rich soup with good fibre and modest protein, but likely relatively high in salt depending on the baked beans and tomato sauce used.
Fibre from beans and pasta. Baked beans contribute meaningful fibre, which supports bowel health and helps improve satiety.
Tomato-based micronutrients. Tomato sauce provides lycopene and some vitamin C, both of which contribute antioxidant benefits.
Sodium may be a concern. Baked beans and tomato sauce can be salty, so this dish may be high in salt unless reduced-salt products are used.
Method
- Bring a pan of water to the boil and cook the pasta until just tender, then drain.
- Warm the tomato sauce in a saucepan with enough water to loosen it into a soup-like consistency.
- Stir in the baked beans and simmer for 5 minutes.
- Add the pasta and heat through for 1-2 minutes.
- Serve hot, with black pepper if using.
Prefer the classic version? Smoky Tomato and Pickle Soup
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