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–+ servings

Pasta and Beans

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A hearty and simple dish combining pasta and beans, perfect for busy weeknights or cozy family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
Main Ingredients
  • 1 can diced tomatoes (14 oz)
  • 1 can cannellini beans (15 oz), drained and rinsed Can substitute with any white beans
  • 4 cups vegetable broth
  • 1 cup small pasta (like ditalini) Whole wheat pasta can be used for a healthier option
Seasoning
  • 1 teaspoon dried oregano
  • to taste Salt
  • to taste pepper
  • as needed Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic; sauté until they soften and become fragrant.
  3. Stir in the diced carrots and celery; cook for about 5 minutes until they start to soften.
Cooking
  1. Pour in the diced tomatoes, cannellini beans, vegetable broth, oregano, salt, and pepper.
  2. Bring the mixture to a boil, then add the small pasta and reduce the heat to a simmer.
  3. Cook the pasta according to package instructions until it’s al dente.
  4. Taste and adjust the seasoning as needed.
  5. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 8gSugar: 5g

Notes

Store leftovers in airtight containers. They can be kept in the fridge for up to three days or frozen for up to three months. For creamier soup, mash a few beans before adding them in. Don't skip sautéing for flavor infusion.
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