Pasta e fagioli (pasta & bean soup)

Name: Pasta e fagioli (pasta & bean soup)
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200g penne / fusilli; 1 × 400g tin butter beans; 1 × 400g tin red kidney beans; 150g brown onions; 150g carrots; 2 cloves garlic; 1 × 400g tin chopped tomatoes; 2 cubes stock cubes; 1 tsp (3g) dried mixed herbs; 40g mature cheddar

Italian35 mins£0.52 a portionVegetarianFreezes well

Ingredients

Serves 4

Penne / fusilli200g
Butter beans1 × 400g tin
Red kidney beans1 × 400g tin
Brown onions150g
Carrots150g
Garlic2 cloves
Chopped tomatoes1 × 400g tin
Stock cubes2 cubes
Dried mixed herbsstore cupboard1 tsp (3g)
Mature cheddar40g

Plus salt and pepper. About £2.10 for the amounts used.

Method

1
Fry 1 chopped onion and 150g diced carrots in a little oil for 8 minutes. Add 2 crushed garlic cloves and 1 tsp mixed herbs for 1 minute.
2
Add 1 tin chopped tomatoes, 2 stock cubes and 1.2 litres boiling water. Simmer for 5 minutes.
3
Add 200g pasta and both drained tins of beans and simmer for 10-12 minutes until the pasta is cooked. Add more water if it gets too thick.
4
Season and serve topped with 40g grated cheddar.

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