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Photo of Pasta with beans by WW

Pasta with beans

8 - 9
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
This one-pot-wonder full of vegies makes a filling meal. Make a big batch and keep in the fridge for lunch the next day



120 g, fussili variety

Olive oil

1 tbs

Brown onion

1 small, finely chopped


1 medium, cut into 1cm pieces


2 stick(s), cut into 1 cm pieces


2 clove(s), crushed


500 g, cut into 1cm pieces

Canned cannellini beans, rinsed, drained

240 g, (400g), rinsed, drained

Vegetable stock

3 cup(s), (750ml)

Green beans

150 g, trimmed, cut into 3cm lengths

Fresh oregano

2 tbs, chopped

Grated parmesan cheese

½ cup(s), (40g)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 minute.
  3. Add tomatoes, cannellini beans and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add green beans and simmer for 2 minutes. Add pasta and oregano and simmer for 2 minutes. Serve sprinkled with parmesan and freshly ground black pepper.


SERVING SUGGESTION: Salad of baby spinach leaves and sliced red capsicum, sprinkled with 25g sunflower seed kernels.TIP: You can use any type of short pasta for this recipe. Use plenty of water when boiling pasta to stop the pasta from sticking together. As a general rule, allow 1 litre (4 cups) for every 100 grams of dried pasta.