Pasta e fagioli (pasta & bean soup)

• Penne / fusilli200g
• Butter beans (400g tin)1
• Red kidney beans (400g tin)1
• Brown onions150g
• Carrots150g
• Garlic (4 bulbs, approx 40 cloves)2
• Chopped tomatoes (400g tin)1
• Stock cubes (12 pack)2
• Dried mixed herbsstore cupboard3g
• Mature cheddar40g

Plus salt and pepper. About £2.13 for the amounts used.

Method

1. 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. 2

   Add 1 tin chopped tomatoes, 2 stock cubes and 1.2 litres boiling water. Simmer for 5 minutes.

3. 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. 4

   Season and serve topped with 40g grated cheddar.