Pasta and Beans
A warm, hearty bowl of Pasta and Beans combining small pasta, cannellini beans, and fresh vegetables for a nutritious and flavorful meal.
Ingredients
Pasta and Bean Base
- 1 cup small pasta (ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth Ensure broth is vegan if needed.
- 1 can (14 oz) diced tomatoes
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Fat
- 2 tablespoons olive oil
Instructions
Preparation
- Gather and prep all your ingredients by chopping the onion, carrots, and celery; mincing the garlic; and measuring out your pasta and beans.
Cooking Base
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery and sauté for about 5-7 minutes until the vegetables are soft.
Combine Ingredients
- Add the canned diced tomatoes along with their juices and pour in the vegetable broth, stirring to combine.
- Add rinsed cannellini beans, dried oregano, salt, and black pepper; stir well.
Simmer
- Increase heat to bring to a boil, then lower the heat and simmer to meld flavors.
Cook Pasta
- Add the small pasta to the boiling mixture and cook according to package instructions, usually about 7-10 minutes, until al dente.
Final Touches
- Taste and adjust seasoning if necessary. Remove from heat and serve hot, garnished with grated Parmesan cheese and fresh herbs if desired.
Notes
Pasta and Beans is a one-pot dish that tastes even better the next day. Avoid overcooking the pasta and always drain and rinse canned beans to ensure nice texture.