Pasta and Beans
A classic Italian comfort food combining creamy beans and tender pasta in a flavorful broth. Easy to make and perfect for any night.
Equipment
- Large Pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup quartered carrots
- 2 15 oz cans cannellini beans rinsed and drained
- 1 15 oz can tomato sauce
- 1 dried leaf bay leaf
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 cup dry ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, and quartered carrots. Sauté for 5 minutes until onions are translucent.
- Add rinsed cannellini beans, tomato sauce, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water. Stir well.
- Cover and bring to a boil over high heat, stirring occasionally.
- Once boiling, reduce heat to medium and add dry ditalini pasta. Cook for half the package time, stirring regularly to prevent sticking.
- Remove bay leaf before serving. Serve warm.
Notes
Add fresh parsley or a drizzle of olive oil before serving for extra flavor. Parmesan cheese pairs well if not vegan.