Bean & pasta stew with meatballs

Bean & pasta stew with meatballs

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(31 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
A comforting, quick stew for all the family, cooked all in one pot

Nutrition and extra info

Nutrition: per serving

  • kcal688
  • fat33g
  • saturates10g
  • carbs67g
  • sugars15g
  • fibre10g
  • protein34g
  • salt3.6g
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  • 6-8 pack pork sausages
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 carrots, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 garlic cloves, finely chopped
  • 400g can chopped tomatoes
  • 1l chicken stock
  • 175g macaroni
  • 410g can cannellini beans, rinsed and drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • handful flat-leaf parsley, chopped


  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.

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Comments, questions and tips

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15th Jan, 2012
Use Quorn balls and added a few chilli flakes
3rd Jan, 2012
5.05 kids loved this dinner. A fantastic mid week, quick but healthy meal. I added chilli powder whilst cooking the onion and garlic which gave it an extra little kick. Followed recipe exactly and got a lovely thick sauce.
9th Jul, 2011
Have made this several times and it has always been delicious with lots of flavour. The liquid thickened up nicely so if it looks too runny I'd do as Lianne suggests and simmer with the lid off.
21st Apr, 2011
Yummy yummy yummy! Made this a couple of times, following the recipe exactly. Didn't bother halving the recipe for two as it tasted even better a couple of days later! Not too much liquid for us, but did simmer with the lid off.
30th Mar, 2011
Again one of my favorites. Use some grated cheese on top. Superb
mother_ship's picture
6th Mar, 2011
Went down well with the whole family, I used passata which gave a lovely rich flavour and boiled the pot vigorously when I put the macaroni in and ended up with a lovely thick sauce , not watery at all.
1st Mar, 2011
Great recipe, packed full of flavour, however I am going to chop up some rosemary for an extra dimension next time!! Oh, and we put some grated cheese on top, yummy!
28th Feb, 2011
I tried this just after receiving the magazine and it's become another family favourite. I just used the sausages cut up instead of making meatballs which was easier and probably just as tasty. On the menu again for this week.
27th Feb, 2011
Some of the meatballs fell apart, but it tasted delicious so will definitely be making this again, I added a little chilli to give it a bit of a kick.
dragonma5306's picture
26th Feb, 2011
Really enjoyed this. Made it exactly to the recipe apart from adding 200g of macaroni instead of the 175g stated. It did seem like a lot of liquid but this was absorbed by the pasta and it turned out perfectly. Did need a spoon to eat it, but delicious all the same. Definitely will be making again.


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