Traditional Pasta and Beans
A comforting and hearty Italian dish that combines pasta and creamy cannellini beans, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil Extra virgin for drizzling
- 4 cups Vegetable Broth Rich and savory; chicken broth for non-vegetarian version
- 1 can Canned Cannellini Beans Drained and rinsed
- 2 cloves Garlic Minced; use powder in a pinch
- 1 tablespoon Fresh Rosemary Dried rosemary works as a substitute
- 1/2 cup Parmesan Cheese For garnishing; nutritional yeast can be used for dairy-free option
- Salt Salt To taste
- Pepper Pepper To taste
Pasta
- 2 cups Pasta Any shape; use your family’s favorite
Instructions
Preparation
- In a large pot, heat olive oil over medium heat, then add minced garlic and sauté until fragrant, about 2 minutes.
- Pour in vegetable broth and bring to a gentle simmer.
- Add drained and rinsed cannellini beans and season with salt, pepper, and fresh rosemary.
Cooking
- Add pasta to the simmering broth. Cook according to package instructions, usually about 10 minutes, stirring occasionally until al dente.
- Once the pasta is cooked, taste and adjust seasoning as needed. For extra richness, stir in a splash of olive oil just before serving.
Serving
- Serve hot, garnished with freshly grated Parmesan cheese and additional rosemary if desired.
Notes
This dish can be customized with different kinds of beans or herbs. Leftovers can be stored in an airtight container for up to 3 days. It can also be frozen for up to 3 months. Reheat gently with a splash of broth if thick.