Italian dinner
Pasta e Fagioli
Italy's thrifty, hearty bean and pasta soup with rosemary and garlic. Thick enough to eat with a fork, cozy enough for every week.
Jump to recipe
- 35 min · Under 40 min
- Beginner
- Mild spice
- Serves 2
- Hob
VeganVegetarianDairy freeBalancedHotOne potBudget friendlyComfort foodMeal prep
Contains: Wheat. Always check ingredient labels.
Why you'll love it
- Ready in about 35 minutes
- One pot
- Budget friendly
- Comfort food
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Mild enough for most kids.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Ditalini or small pasta100 g
- Borlotti or cannellini beans, drained400 g
- Onion, carrot and celery, diced250 g
- Garlic cloves, minced2 whole
- Fresh rosemary sprig1 whole
- Tomato passata200 ml
- Vegetable stock700 ml
- Olive oil3 tbsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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