There are some excellent suggestions here. You can really stretch soups and stews by serving noodles or rice with them, even if the recipe doesn't call for it. Starch is cheap; think of meat as the garnish. Which incidentally, is also a healthier way to eat.
This is kind of a crockpot recipe; kind of not. We like to have white bean and broccoli pasta - it's delicious, cheap and a nice alternative to tomato-based pasta sauces. Since dried beans are the most economical, soak them overnight and then cook them on low for 8-9 hours in your crockpot. Do up a whole bag at once, and freeze the extra in portion sizes so they're ready to go for other recipes.
I usually just eyeball this recipe since I just throw it together, but I'll take a stab at the quantities -
2 cups of cooked white beans
1 small onion, diced
1 small carrot, diced (optional)
2 tablespoons olive oil
1 medium head of broccoli, cut into bite-sized pieces
2 cups chicken stock
1 teaspoon dried thyme (or parley, oregano, rosemary - whatever you like and have on hand)
1/2 teaspoon hot pepper flakes (you could also use chili powder or any other hot spice really)
salt and pepper to taste
2 tablespoons buerre manie (this is 1 tablespoon of butter smooshed into 1 tablespoon of flour until it forms a paste; used to thicken)
Cook your pasta until it's just al dente. You're going to finish cooking it in the sauce so that it soaks up some of the delicious flavor, so you don't want it to be done all the way. In the last few minutes, add the broccoli to the pasta water and cook them together.
In a saute pan, saute your onion and carrot (if using) in the olive oil until they're just translucent. If you don't have a carrot, it's fine to leave it out - it's not terribly detrimental to the flavor of the end product. Add the white beans, chicken stock, thyme, pepper flakes and drained broccoli. Salt and pepper to taste. Bring everything up to a boil, then add the drained partially cooked pasta. Put a lid on the pan and turn the heat down slightly. Give it a stir every so often - it should only take a few minutes to finish cooking the pasta in the sauce. Once the pasta is fully cooked, stir in the buerre manie to thicken the sauce slightly. It won't be a very thick, heavy sauce - it will just coat everything nicely. Serve hot - this isn't the kind of dish that really holds over well.
About the broccoli, remember the stems are edible! Most people just don't like them because they're tough. Peel off the outer layer, and cut them into thin strips and dice them - the pieces will be so small that they'll be tender and taste delicious. Some people say that broccoli stems have a more intense flavor than the florets, which is excellent if you like broccoli.
Also, if you have some Italian sausage on hand and you'd like something with meat, it's great in this dish.
And a book that I've recently discovered at the library and have found absolutely amazing is Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes by Diane Phillips. I like it so much I ordered it on Amazon!