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Pasta and Beans

Pasta and beans is a delightful combination of ditalini pasta and creamy cannellini beans in a savory broth, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ditalini pasta
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups spinach or kale, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Parmesan cheese for serving (optional)

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3-5 minutes, until it becomes translucent.
  2. Stir in the minced garlic and sauté for an additional minute until fragrant.
  3. Add the drained cannellini beans, undrained diced tomatoes, oregano, basil, and vegetable broth into the pot. Stir everything together until well mixed.
  4. Bring the mixture to a gentle boil, then add the ditalini pasta. Cook according to the package instructions, usually around 7-10 minutes, until al dente.
  5. In the last few minutes of cooking, add the chopped spinach or kale and stir until wilted.
  6. Season the dish with salt and pepper to suit your taste.
  7. Ladle the soup into bowls, garnish with a sprinkle of Parmesan cheese if desired, and enjoy!

Notes

You can swap ditalini for another small pasta shape if needed. To avoid mushy pasta, add it closer to the end of the cooking process. Rinse canned beans to eliminate excess sodium and improve flavor. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for 2-3 months. Reheat gently with a splash of vegetable broth.