Pasta and Beans
A comforting and nutritious dish, Pasta and Beans combines creamy cannellini beans with tender pasta and fresh vegetables, perfect for any occasion.
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.
Notes
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. To store, allow it to cool completely and refrigerate for up to three days, or freeze for up to three months.