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!'
(14 votes)
Cook: 40 Mins
Serves: 4
Price: 58p per serving
Nutritional Information
Each 473g serving contains
Energy
1405kj
336kcal
1405kj
336kcal
17%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
9.9g
9.9g
Med
11%
11%
Salt
1.04g
1.04g
Med
17%
17%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
297kj/71kcal
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.