Pasta e fagioli

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Dried pasta (durum wheat)200 g (50 g)
• Canned white beans (cannellini)480 g (120 g)
• Canned chopped tomatoes400 g (100 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Carrot120 g (≈ 2 carrots) (30 g (≈ 0.5 carrot))
• Celery80 g (≈ 2 stalks) (20 g (≈ 0.5 stalk))
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Extra-virgin olive oil32 g (8 g)
• Vegetable stock cubes12 g (3 g)

Method

1. Soften diced onion, carrot, celery and garlic in oil.
2. Add tomatoes, beans, stock cube and 300 ml water per serving; simmer 10 minutes.
3. Add small pasta and cook until tender, adding water if thick.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.