Pasta fagioli v2

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!'

, 18 December 2020

(7 votes)

Pasta fagioli

  • 40 Mins

  • Serves: 4

  • Price: 58p per serving

Nutritional Info
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

  • Fry the onion in 2tbsp olive oil.

  • Add the carrot and cook for 5 mins, adding the garlic for the last 1 min.

  • Add stock to the pan with the tomato purée, tinned tomatoes and mixed beans. Stir to combine.

  • Add the mixed herbs, macaroni, plus Savoy cabbage leaves (optional). Simmer, covered, for 25 mins, stirring occasionally, adding a splash of water if needed.

  • To serve, sprinkle with the Parmesan or other cheese, such as Cheddar, garnish with basil leaves (optional) and season with black pepper.