Hearty Pasta e Fagioli

This traditional Italian dish means ‘pasta and beans’ and is the perfect hearty winter warmer.

Cooking Time

30 minutes




In a large pot, heat the vegetable oil over medium high heat.

Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for a few minutes. Add the dried herbs and chilli flakes.

Stir in the Napolina chopped tomatoes and stock and bring to a boil.

Reduce heat and simmer for 20 minutes. If necessary add an additional cup of stock or water and stir in the Napolina butter beans and conchiglie pasta.

Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and top with black pepper.


1 tbsp Napolina olive oil

1 onion finely chopped

2 cloves garlic finely chopped

2 sticks of celery, chopped

1 carrot diced

1 tbsp dried mixed herbs

1/2 tsp of chilli flakes

2x cans of Napolina chopped tomatoes

200ml vegetable stock

1x can of Napolina butter beans

150g Napolina conchiglie pasta

A handful of fresh chopped parsley

Black pepper to serve

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