• 1 tablespoon vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 3 tablespoons tomato purée
  • 1 tablespoon rosemary, leaves finely chopped
  • 1 teaspoon marjoram
  • ½ teaspoon thyme
  • 400g carton chopped tomatoes
  • 410g tin cannellini beans, drained
  • 1½ litres vegetable stock (made with 1 stock cube)
  • ½ teaspoon brown sugar
  • 175g Quorn chicken-style pieces
  • 100g wholewheat pasta shells (or other shape)


  1. 1

    Preheat the oil in a large saucepan, add the onion and cook for 5 minutes without colouring, then add the garlic and cook for a further minute.

  2. 2

    Add the tomato purée, rosemary, marjoram and thyme. Stir for a minute, then add the chopped tomatoes, beans, stock, sugar and seasoning.

  3. 3

    Bring to the boil, reduce the heat and cook a further 10-12 minutes.

  4. 4

    Pour half the soup into a liquidiser or blender, and blend until completely smooth. Return the puréed soup to the pan, add the Quorn pieces and bring back to a simmer.

  5. 5

    Add the pasta and cook for another 12-14 minutes stirring from time to time until the pasta is cooked, then serve in bowls.

  6. 6

    *All information included in this recipe has been provided by Quorn Foods.

Nutritional Details

Each serving provides
  • Energy 1377kj 329kcal 16%
  • Fat 5.4g 8%
  • Saturates 0.9g 5%
  • Sugars 10.2g 11%
  • Salt 0.8g 13%

% of the Reference Intakes

Back to top