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Pasta And Beans

A comforting Italian classic that combines creamy beans with al dente pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of small pasta like ditalini or elbow
  • 1 can 15 oz of cannellini beans, drained and rinsed
  • 4 cups of vegetable broth
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Colander

Method
 

  1. In a large pot, heat a bit of oil over medium heat.
  2. Add the diced onion and cook until soft and sweet.
  3. Stir in the minced garlic and cook for about 1 minute until fragrant.
  4. Add the vegetable broth to the pot.
  5. Gently add the rinsed cannellini beans to the pot.
  6. Sprinkle in the dried oregano and basil, then season with salt and pepper.
  7. Increase the heat and bring the mixture to a boil.
  8. Once boiling, add the small pasta and reduce the heat to a simmer.
  9. Let everything simmer for about 10 minutes, or until the pasta is cooked al dente.

Notes

For an extra burst of flavor, add a splash of lemon juice just before serving.