Easy Pasta and Beans
Why You’ll Love This Recipe
Pasta and beans is a classic dish that brings comfort and warmth to your table. This recipe is not only easy to make but also packed with nutrition. With simple ingredients and minimal prep time, you can whip up a hearty meal that the whole family will enjoy. It’s perfect for busy weeknights or a cozy weekend dinner.
How to Make Pasta and Beans
Ingredients:
- 1 cup small pasta (ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Directions:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until vegetables are soft.
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, salt, and pepper. Bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Serve hot, garnished with grated Parmesan cheese if desired.
What Makes This Recipe Special
This recipe combines the creamy texture of cannellini beans with the comforting nature of pasta, creating a filling dish that satisfies your hunger. It offers a wonderful blend of flavors from the fresh vegetables and seasonings, making it a delightful experience for your taste buds. Plus, it’s a budget-friendly dish that utilizes pantry staples!
How to Serve Pasta and Beans
Pasta and beans can be served on its own as a main dish. For an extra touch, top it with freshly grated Parmesan cheese or a sprinkle of fresh herbs like parsley or basil. Pair it with a simple green salad and some crusty bread for a complete meal. It’s great for lunch the next day, too!
How to Store Pasta and Beans
To store leftover pasta and beans, allow it to cool completely. Transfer it to an airtight container and refrigerate for up to three days. If you want to keep it longer, you can freeze it for up to three months. When reheating, add a splash of water or broth to restore the texture.
Tips to Make Pasta and Beans
- Feel free to add more vegetables like zucchini or bell peppers for added nutrition.
- Adjust the seasonings to your taste. You can add red pepper flakes for a kick of heat.
- To make it a meatier dish, toss in some cooked sausage or shredded chicken.
Variations
You can easily customize this recipe. Try using different types of beans, such as kidney or pinto beans. If you prefer a creamier texture, blend a portion of the beans with the broth before mixing it into the pot for an added richness.
FAQs
Q: Can I use frozen vegetables instead of fresh?
A: Yes, frozen vegetables work well in this recipe. Just add them to the pot alongside the fresh ones.
Q: Is this recipe vegan?
A: Yes, this dish is naturally vegan! Just ensure any cheese used as a garnish is dairy-free.
Q: How can I make this dish gluten-free?
A: Substitute the regular pasta with gluten-free pasta made from rice, quinoa, or a similar alternative.
Enjoy making this delicious pasta and beans recipe! It’s sure to become a favorite in your home.
Pasta and Beans
Ingredients
Main Ingredients
- 1 cup small pasta (ditalini or elbow)
- 1 can 15 oz cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 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 Ingredients
- 2 tablespoons olive oil
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until vegetables are soft.
Cooking
- Add diced tomatoes, vegetable broth, cannellini beans, oregano, salt, and pepper. Bring to a boil.
- Add pasta and cook according to package instructions until al dente.
Serving
- Serve hot, garnished with grated Parmesan cheese if desired.
