Pasta e Fagioli


Pasta and beans in an aromatic sauce.

This is a great Italian recipe, very popular as a low fat, great flavour, quick and easy recipe.

This is a lovely warm, forgiving dish.


30 ml
Zaytoun FAIRTRADE olive oil
to taste
to taste
FAIRTRADE freshly ground black pepper
150 g
sticks celery
1 medium
cloves garlic
1 can / 400 g
butter beans
organic vegetable stock cube
30 ml
tomato puree
2 heaped teaspoons
raw cane FAIRTRADE sugar
125 g
10 ml
dried rosemary
5 ml
dried parsley
20 ml
parmesan cheese



Peel the carrots and dice.

Trim the celery and slice.

Peel, top, and tail the onion, and chop fine(ish).

Peel and crush the garlic.


In the old le creuset:

Warm up the olive oil and add the carrots.

Once sizzling nicely, add the crushed garlic and half the rosemary, and the celery, and stir fry for 3 minutes.

Add the onions and stir fry for 2 to 3 more minutes.

Meanwhile dissolve the stock cube in 1 litre of boiled water, and squirt in the tomato puree.

Drain the tin of beans and rinse.

When the veggies are starting to soften, add the stock, the sugar and the beans.

Bring to near the boil and then cover and simmer for 20 minutes or so until the carrots are cooked.

Add the pasta and parsley and season with salt and pepper.

Simmer uncovered for about 10 minutes until the pasta is "al dente".

Sprinkle with the remaining rosemary.

To serve

Serve with parmesan cheese.


None really needed, but use chickpeas or cannelini beans if you are out of butter beans.

Omit the parmesan for a vegan dish.