Simple bean soup with pasta with sour cream and Macaroni pasta.

As a kid, I remember my mom making beans with sour cream as a side dish or even a stand-alone dish with bread and somehow I wanted to capture that in a quick and easy bean soup.

Macaroni can also be cooked in the soup after mixing the beans and before adding the sour cream, but in this case the cooking time will be slightly extended and regular stirring is imperative so that the soup does not stick to the bottom.

You can also use home cooked beans.

I was extremely happy with the soup, I have a great time and I hope you like it too. 😉 Bon Appetit!

Bean Soup with Macaroni

Cook Time 15 minutes
Servings 4 portions


  • 2 cans of red beans (480 grams)
  • 2 cloves of garlic
  • 2 sprigs of parsley
  • 3 tablespoons of sour cream
  • 80 grams of Macaroni pasta
  • Salt
  • Black pepper
  • Olive oil


  • First, peel and chop the garlic. Put a little olive oil in the pot and sear the garlic, just enough it starts to smell, then add the beans and also use the canned liquid, parsley, salt and pepper.
  • Add 3 deciliters of water and cook for a few minutes.
  • Cook the macaroni separately according to the instructions on the packaging and drain.
    Blend the beans (you can use a stick mixer) to make them creamy.
  • Add the sour cream, which needs to be stirred in a cup previously, to make it smooth, and macaroni to the soup and season to taste with salt and pepper. Serve warm.
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