Spicy Butterbean & Tomato Soup

Spicy Butterbean & Tomato Soup

A comforting soup for those colder days.
Total Time: 40 minutes
Course: Lunch, Main Course
Keyword: Vegan, Vegetarian
Servings: 4 people


  • 1 tbsp olive oil
  • 1 small red onion (diced)
  • 2 cloves garlic (finely chopped)
  • 1 stick celery (sliced)
  • 1 tsp Italian chopped dried herbs
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne chilli pepper
  • 1 large carrot (diced)
  • 1 red pepper (diced)
  • 750-850ml water
  • 400g butterbeans (tin; 235g drained weight)
  • 400g chopped tomatoes (tin)
  • 100g soup pasta (such as Margheritine)
  • Salt to taste (optional)


  • Soften the onion, garlic and celery in olive oil for 2-3 minutes.
  • Add the Italian herbs, smoked paprika, cayenne chilli pepper, and 50ml of the water to the pan. Cook for a further 2-3 minutes.
  • Add the carrot and red pepper and cook for 2-3 minutes, before adding 200ml water.
  • Simmer for 8-10 minutes.
  • Add the drained butterbeans, tin tomatoes, soup pasta and 500-600ml of water. Simmer for 8-10 minutes, or until the pasta is cooked.


This is great to cook in bulk and portion up for the freezer for those days you’re short on time.
Tried this recipe?Mention @the_nutrition_consultant or tag #thenutritionconsultant