Pasta and Bean Bowl (Printable Version)
A savory Italian classic with tender pasta, hearty beans, and aromatic veggies in broth. Quick to whip up and perfect for a satisfying dinner!
# Ingredients:
→ Main Ingredients
01 -
Fresh parsley, chopped (optional garnish)
02 -
Salt and pepper, adjust as needed
03 -
1 tsp dried thyme
04 -
2 tsp dried oregano
05 -
1 cup small pasta like elbows or ditalini
06 -
1 can (15 oz) cannellini beans, drained and rinsed
07 -
1 can (14 oz) diced tomatoes
08 -
6 cups vegetable stock
09 -
4 garlic cloves, finely chopped
10 -
2 celery stalks, cut into small pieces
11 -
2 carrots, diced into small bits
12 -
1 onion, finely chopped
13 -
1 tbsp olive oil
# Steps:
01 -
In a big pot, warm the olive oil. Toss in chopped onions, celery, and carrots, cooking until they soften up a bit (about 5-7 minutes).
02 -
Mix in the garlic and let it cook for about a minute until it smells amazing.
03 -
Pour in the veggie stock, add the tomatoes, beans, oregano, and thyme. Get it to boil.
04 -
Toss in your pasta, then turn the heat down to a gentle simmer. Let it cook until the pasta softens up, around 10-12 minutes.
05 -
Add salt and pepper as you like. Spoon it into bowls and sprinkle on some parsley before serving.
# Notes:
01 -
Make it richer by swapping veggie stock for chicken stock or stirring in Italian sausage.
02 -
If you plan to freeze, leave the pasta out—it stays better if you only freeze the broth and beans.