Dr Mobeus
Pasta e Fagioli
Pasta e fagioli translates to ‘pasta and beans’ and that is honestly the whole recipe. But the Italians have been making this for centuries because it works – the beans make it thick and creamy, the pasta makes it filling, and the tomatoes make it taste like actual food rather than austerity. At 55p per portion it is one of the best value proper meals you can make.
Total cost: £2.20 (£0.55 per portion) – Serves 4 people. Prep: 5 mins | Cook: 25 mins
Pasta e Fagioli
The Italian peasant soup that feeds a family for pennies. Pasta and beans might sound basic but the combination is genuinely satisfying - thick, hearty and full of flavour.
Ingredients
Method
- Heat the olive oil in a large saucepan. Add the onion, carrot and celery. Cook for 5 minutes until soft.
- Add the garlic and oregano, cook for 1 minute.
- Pour in the chopped tomatoes, stock and half the beans. Bring to a simmer.
- Mash the remaining beans with a fork and add them to the soup - this thickens it beautifully.
- Add the pasta and cook for 10-12 minutes until the pasta is tender.
- Season well with salt and pepper. Serve with a drizzle of olive oil and parmesan if you like.
Tips and Variations
The trick of mashing half the beans before adding them is what makes the soup thick without needing cream or flour. This keeps well in the fridge for 2 days but the pasta absorbs liquid so add a splash of water when reheating. A piece of crusty bread on the side is non-negotiable.
Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.
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