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Updated: Dec 28, 2021

Prep Time 30 minutes - Total Time 1 hour - Serves 4

Who doesn't love a good soup, it's one of life's simple pleasures. Soup is a lot more than just a bowl of hot goodness, it's a big hug in a bowl; it's a big smack on the lips. In winter they will warm you to the core and in summer will refresh you. Whatever time of year it is soup is always a good idea and this one will knock your socks off.

(You will also find this recipe on page 124 of my book Richard’s Family Favourites click here)


  • 1 medium carrot, roughly chopped.

  • 1 stick of celery, roughly chopped.

  • 1 medium onion, roughly chopped.

  • 2 garlic cloves, thinly sliced.

  • 2 sprigs of fresh rosemary.

  • 1 heaped teaspoon rose harissa.

  • 1 x 400g tin of chopped tomatoes.

  • 2 x 400g tins of cannellini beans.

  • 70 g of small pasta or broken spaghetti or any bits of leftover pasta.

  • 1 litre of chicken stock.


  1. In a large pot add a splash of olive oil and fry the onions, celery, carrots, garlic and rosemary leaves over a low to medium heat till the onions become translucent; around 20 minutes.

  2. Add the harissa, mix well making sure to coat all the veg and continue frying for a few more minutes.

  3. Add the tin tomatoes, season with salt and pepper then add the chicken stock. Bring the soup up to a boil then reduce to a low heat and simmer for 20-30 minutes or till the carrots and celery are tender pending on how big you chopped them.

  4. Add the tin cannellini beans, pasta and simmer for a further 10 minutes or till the pasta is cooked.

  5. When the soup is done check for seasoning adjusting accordingly and garnish with a good grating of parmesan cheese, some fresh basil and a drizzle of basil oil.

  6. Bring to the centre of the table and enjoy with a big crusty baguette for mopping up.

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