Italian Pasta and Beans
Experience the comforting warmth of Italian cuisine with our hearty Italian Pasta and Beans recipe, a traditional dish brimming with flavor and wholesome ingredients. This rustic one-pot wonder combines tender cannellini beans, aromatic herbs like rosemary and thyme, and satisfying small pasta swimming in a savory tomato-broth base. The secret to its creamy texture? A clever step of blending some of the soup for added richness without cream! Perfect for weeknights, this dish comes together in just under an hour and makes for an easy, protein-packed meal the whole family will love. Top it off with freshly grated Parmesan and a sprinkle of parsley for a burst of freshness. Whether you're craving comfort food or a simple dinner idea, this classic Italian recipe is sure to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 large garlic cloves, minced
- 2 cups canned cannellini beans (white beans), drained and rinsed
- 1 cup diced tomatoes, canned or fresh
- 4 cups chicken or vegetable broth
- 1 cup small pasta (e.g., ditalini, elbows)
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup Parmesan cheese, grated (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the cannellini beans, diced tomatoes, chicken or vegetable broth, rosemary, thyme, and bay leaf. Stir to combine.
Bring the mixture to a simmer and cook for 15 minutes to allow the flavors to meld.
Remove the bay leaf and discard.
Use a ladle to transfer 1 cup of the soup mixture to a blender. Blend until smooth, then return the purée to the pot. This step helps thicken the soup, but it is optional.
Add the pasta to the pot and continue to simmer for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
Season with salt and freshly ground black pepper to taste.
Serve hot, topped with grated Parmesan cheese and freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 8368 mg | 364% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 28.3 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1822 mg | 140% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3670 mg | 78% | |
*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.
