Pasta and Beans
A comforting dish combining pasta and beans, perfect for weeknight dinners or family gatherings.
Ingredients
Vegetables
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
Canned Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Liquids
- 4 cups vegetable or chicken broth
Pasta
- 1 cup small pasta (like ditalini)
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
For Cooking
- Olive oil for sautéing
For Serving
- Grated Parmesan cheese for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onions, celery, and carrots. Sauté until softened, about 5 minutes.
- Incorporate the minced garlic and continue to sauté for an additional minute.
- Stir in the cannellini beans, diced tomatoes, broth, oregano, and basil. Bring the mixture to a boil.
- Add the pasta and reduce the heat to a simmer. Cook until the pasta is al dente, about 10-12 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese.
Notes
For a heartier meal, pair with crusty bread or a simple side salad. This dish stores well; refrigerate for up to 3 days or freeze for longer storage. Add broth or water when reheating if needed.