Description
A comforting dish that marries the hearty texture of pasta with creamy beans, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes.
- Add in the canned diced tomatoes, vegetable broth, and dried oregano. Stir well to combine and bring to a boil.
- Once boiling, add the ditalini pasta and cannellini beans. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally.
- Season with salt and pepper to taste, serve hot garnished with fresh parsley.
Notes
Leftovers can be stored in the refrigerator for up to 3 days and freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg