Pasta and Beans
A warm and comforting dish of small pasta and creamy cannellini beans simmered with tender vegetables and Italian seasoning, perfect for chilly days.
Ingredients
Pasta and Base Ingredients
- 1 cup small pasta (like ditalini or elbow)
- 1 can (15 oz) cannellini beans, drained and rinsed Adds creaminess and protein; can substitute with other beans.
- 1 can (15 oz) diced tomatoes Brings a juicy burst of flavor.
- 1 cup beef broth Use vegetable broth for a vegetarian option.
- 1 cup water Balances the broth for an ideal consistency.
- 1 medium onion, chopped Adds a sweet base flavor; leeks or shallots are good swaps.
- 2 cloves garlic, minced Fresh is best, but powder is a backup.
- 2 stalks celery, diced Adds crunch and fresh taste.
- 1 lb ground beef Can substitute with turkey or a meat alternative.
- 1 teaspoon Italian seasoning Enhances the dish’s flavor.
- to taste salt and pepper Crucial for flavor.
- as needed olive oil Use generously for sautéing.
Instructions
Preparation
- Gather all ingredients and chop your veggies.
- Rinse the cannellini beans under cold water.
- Measure out the pasta and set it aside.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add diced onion, garlic, carrots, and celery; sauté until soft (about 5-7 minutes).
- Stir in ground beef and cook until browned.
- Add diced tomatoes, broth, water, cannellini beans, and Italian seasoning; bring to a boil.
- Reduce heat to a simmer, add pasta, and cook until tender (about 10 minutes).
Serving
- Taste and adjust seasoning with salt and pepper.
- Spoon the hearty mix into bowls.
- Garnish with fresh herbs or cheese if desired.
Notes
Check your pasta cooking time. Swap for fresh veggies as per availability. Store leftovers in an airtight container; can be frozen for up to 3 months.