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Pasta and Beans

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 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.

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.