Recipes
Recipes

Pasta fagioli

‘I learned how to make this when I worked in a restaurant at uni. It’s a brilliantly adaptable dish – plus comforting and super-affordable!'

‘I learned how to make this when I worked in a restaurant at uni. It’s a brilliantly adaptable dish – plus comforting and super-affordable!'

starstarstarstarstar
(14 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 58p per serving

Nutritional Information

Each 473g serving contains

Energy
1405kj
336kcal
17%
Fat
9.0g
Low
13%
Saturates
2.4g
Low
12%
Sugars
9.9g
Low
11%
Salt
1.04g
Low
17%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
297kj/71kcal

Ingredients

1 onion, chopped

2tbsp olive oil

1 large carrot, peeled and chopped

3 cloves garlic, chopped

1 reduced-salt vegetable stock cube made up to 700ml water.

2tbsp tomato purée

400g tin tomatoes, broken up if whole

400g tin mixed beans in water, drained and rinsed

1tsp dried mixed herbs

150g dried macaroni

3 leaves Savoy cabbage (optional)

25g grated Parmesan or other cheese, such as Cheddar

Basil leaves, to garnish (optional)

Method

1
Fry the onion in 2tbsp olive oil.
2
Add the carrot and cook for 5 mins, adding the garlic for the last 1 min.
3
Add stock to the pan with the tomato purée, tinned tomatoes and mixed beans. Stir to combine.
4
Add the mixed herbs, macaroni, plus Savoy cabbage leaves (optional). Simmer, covered, for 25 mins, stirring occasionally, adding a splash of water if needed.
5
To serve, sprinkle with the Parmesan or other cheese, such as Cheddar, garnish with basil leaves (optional) and season with black pepper.