Pasta e fagioli

Ingredients

Ingredient	Quantity	Preparation	Alternatives
White onions	1	Chopped
Garlic	3 cloves	Crushed
Carrots	1
Chopped tomatoes (tinned)	400g (1 tin)
Red lentils
Borlotti beans	400g (1 tin), or 200g if dry		Haricot beans
Vegetable stock	500ml
Rosemery	A generous amount
Smoked paprika	1.2 tsp
Parsley	2 pinches
Pasta	300g

Other info

Timing: 30min

Produces: 4 servings

Used in: None

Variations

This dish still works well without the beans if you'd rather use a more common pasta vegetable.

Instructions

1. Add the onion and garlic to a pan with some oil on a low heat. Cook for 5 minutes.
2. Add the tomatoes, lentils, beans, vegetable stock, and the herbs. Season with salt and pepper.
3. Add in the pasta along with up to a litre of boiling water (depending on how much liquid you would like left over when serving).
4. Bring to the boil and wait until the pasta is cooked. Give it a little longer if it seems like the sauce needs it.