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@Steff
For the benefit of anyone who hasn't already made this: extremely straightforward store cupboard pasta fagioli:
1 x tin of tomatoes
1 x tin of borlotti beans (softer and tastier than cannellini beans)
Olive oil
Oregano
Salt and pepper
optional dark molasses sugar
decent pasta
Heat olive oil in lidded saucepan until it's perceptibly thinner than at room temperature. Add tomatoes (lid on at this point or your kitchen will gain polka dots). Let toms bubble for a bit - they should sweeten in the heat. At this point, add a teaspoon of dark sugar which brings out the full flavour. Add beans (rinse the gloop off them first) and a little water. Leave simmering for a bit so the beans heat through and soften. Shortly before taking off the heat, add oregano (which is extremely easy to grow in a pot BTW) salt and pepper.
Put the whole lot on your pasta (de Cecco FTW). Excellent post-cycling scoff, hard to get wrong and dirt cheap.