Description
A heartwarming bowl of Pasta and Beans, perfect for busy weeknights and full of nutritious ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 oz ditalini pasta
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; sauté until softened.
- Add diced tomatoes, cannellini beans, vegetable broth, Italian seasoning, salt, and pepper; bring to a boil.
- Reduce heat and simmer for about 15 minutes, allowing all those wonderful flavors to meld together.
- Add ditalini pasta and cook according to package instructions until al dente.
- Serve hot, garnished with fresh parsley for a pop of color and flavor.
Notes
This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Leftovers can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg