Pasta e Fagioli.

Aka pasta and beans!

This is definitely my favourite pasta dish! It’s perfect for cold winter nights as it’s warming, comforting, nourishing, simple & so delicious!!

Traditionally pasta e fagioli is much soupier but I like it thicker. Also…the pasta e Fagioli below was made the night before and reheated which means it's even less soupy… (It’s actually not soupy at all!) If you prefer it more like a soup you will just need to use more stock when cooking it. Easy!




- 1 red onion

- 4 garlic cloves

- 1 large carrot

- 1 red capsicum

- 2 bay leaves

- 400g jar passata or 1 tin of chopped tomatoes

- 1-1 1/2 litres of veggie stock (4-6 cups)

- 250g pasta

- 2 tins borlotti beans

Optional: 1 bunch of broccolini, a head or broccoli or a small bunch of kale for an extra serve of veggies


- Finely chop the onion and garlic then sauté until translucent in a large pot on medium heat

- Cube the carrot and capsicum (and broccolini/broccoli if using) and add to the pot to lightly sauté also

- Add in the bay leaves and pour in the passata and stock, turn up the heat and bring to a boil

- Once boiling, add in the pasta and stir well

- Drain and rinse the beans

- When the pasta is almost done, mix in the beans

- Remove the bay leaves

- Serve with freshly grated parmesan cheese, finely chopped parsley and chilli flakes