Pasta e Fagioli (Pasta and Bean Soup)

A thick Italian peasant soup of beans, tomato and small pasta that fills you up for very little.

Ingredients

• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic
• 1 tin (410 g) tomatoes
• 1 tin (410 g) sugar or butter beans, drained
• 150 g small pasta or broken spaghetti
• 1 stock cube
• 1 tsp mixed herbs (optional)
• 2 tbsp oil
• 1 litre water

Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.

Method

1. Fry the onion and carrot in oil for 8 minutes until soft, then add the garlic and herbs for 1 minute.
2. Add the tomatoes, beans, stock cube and water. Simmer for 15 minutes.
3. Mash a few beans against the side of the pot to thicken the soup.
4. Add the pasta and cook until tender, about 10 minutes, adding water if it gets too thick. Season and serve.

Cheaper swaps & tips

• Any tinned beans work: sugar, butter, kidney or baked beans rinsed of sauce.

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