Delicious Pasta and Beans
A comforting and hearty soup that combines small pasta and creamy cannellini beans for a deliciously satisfying meal.
Ingrédients
Main Ingredients
- 1 cup small pasta (ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth Make sure it is gluten-free if needed.
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 2 tablespoons olive oil Can be replaced with vegetable broth for a lighter option.
Instructions
Preparation
- Start by gathering and prepping all your ingredients. Chop the onion, carrots, and celery into small pieces. Mince the garlic cloves finely.
Cooking the Base
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables have softened and the onion is translucent.
Adding Liquid Ingredients
- Once the base is cooked, stir in the canned diced tomatoes along with their juices and the vegetable broth.
Incorporating the Beans
- Next, add the rinsed cannellini beans to the pot. Sprinkle the dried oregano, salt, and black pepper into the mix. Stir everything to combine.
Bringing to a Boil
- Increase the heat and bring the mixture to a boil, then lower the temperature to allow it to simmer.
Cooking the Pasta
- Once the soup is simmering, add the small pasta. Cook according to package instructions, usually around 7-10 minutes, or until the pasta is al dente.
Adjusting Seasoning
- After the pasta is cooked, taste the dish and adjust the seasoning as desired.
Serving
- Serve Delicious Pasta and Beans: A Homestyle Comfort Dish hot in bowls. Garnish with freshly grated Parmesan cheese and fresh herbs like basil or parsley.
Notes
Store in an airtight container; lasts 3-4 days in the fridge. Can be frozen for up to 3 months.