Cajun Bean and Pasta Stew
Warm your soul with a hearty bowl of Cajun Bean and Pasta Stew—a robust, flavor-packed dish that brings the zest of Louisiana to your table. This easy, one-pot recipe combines tender red kidney beans, creamy cannellini beans, and perfectly cooked pasta in a smoky, spiced tomato broth infused with Cajun seasoning, smoked paprika, and herbs. Aromatic ingredients like sautéed onions, celery, and bell peppers create a rich base, while fragrant garlic and a splash of vegetable broth enhance every bite. Ready in just 50 minutes, this vegan-friendly stew is perfect for weeknight dinners or meal prep, serving six satisfying portions. Garnished with fresh green onions and parsley, it’s as visually enticing as it is delicious. A must-try for fans of comforting Cajun flavors, this stew delivers warmth, nutrition, and bold taste in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 15 ounces diced tomatoes (canned, with juice)
- 4 cups vegetable broth
- 15 ounces red kidney beans, rinsed and drained
- 15 ounces cannellini beans, rinsed and drained
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, thinly sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, Cajun seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the canned diced tomatoes (with their juice) to the pot, and stir to combine.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer.
Stir in the kidney beans and cannellini beans, and season with salt and black pepper.
Add the small pasta, and simmer uncovered for 10-12 minutes, or until the pasta is cooked to al dente. Stir occasionally to prevent sticking.
Remove the pot from heat and discard the bay leaf.
Taste the stew and adjust seasoning, if necessary.
Serve hot, garnished with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8533 mg | 371% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 46.2 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6296 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
