Bean & pasta stew with meatballs

Bean & pasta stew with meatballs

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(26 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A comforting, quick stew for all the family, cooked all in one pot

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
688
protein
34g
carbs
67g
fat
33g
saturates
10g
fibre
10g
sugar
15g
salt
3.6g

Ingredients

  • 6-8 pack pork sausages
  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 3 celery sticks, diced
  • 2 carrots, diced
  • 3 garlic cloves, finely chopped
  • 400g can chopped tomatoes
  • 1l chicken stock
  • 175g macaroni
  • 410g can cannellini beans, rinsed and drained
  • handful flat-leaf parsley, chopped

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Method

  1. Snip the ends off the sausages and squeeze out the meat. Roll into rough walnut-sized meatballs. Heat half the oil in a large, wide pan and fry until browned, around 10 mins. Remove from pan and set aside.
  2. Add the rest of the oil to the pan. Tip in the onions, celery and carrots and fry for 10 mins until soft. Add garlic and cook for 1 min more. Tip in the tomatoes and stock. Bring to the boil and simmer for 10 mins.
  3. Stir in the macaroni and return the meatballs. Simmer for about 10 mins until pasta is cooked and meatballs are cooked though. Stir in beans and heat until piping hot. Season, mix in parsley and serve.

Recipe from Good Food magazine, March 2011

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Comments

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lizzafezza's picture
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Easy and delicious. I omitted the beans (as I had forgot to buy them) would make again. My 2 year old loved it. I too had no issue with the liquid levels.

ann-mariehumphries's picture
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Delicious and so easy. There were sparks coming off my young daughter's knife and fork! No issue with the liquid levels. Now in our favourites!

rquest's picture
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I made this vegetarian by using a bag of Quorn balls from the freezer. It was quite tasty plus nice and filling. I probably used only 3/4 litre of (vegetarian) stock.

fi_dixon's picture
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Great recipe, i used Passata instead of tinned tomatoes as i had some to use up, also cooked the sausages whole and for a little longer than advised as people wanted different flavour sausaged in it.
Had to top up with stock a couple of times so it didn't dry out, tasted great just remember to keep an eye on the liquid levels.

rachelmiddleton's picture
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Really delicious supper dish - I halved the recipe for just 2 of us and used Toulouse sausages as that's what Mr Waitrose delivered. I also had half a red chilli in it because I'd already got it chopped with onion from previous day. Gave it extra heat but I wouldn't necessarily put it in another time.

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