Description
A cozy, rustic Italian dish made with tender pasta, creamy cannellini beans, and a rich tomato broth. This comforting recipe is simple, nutritious, and perfect for quick weeknight meals.
Ingredients
1/2 cup pasta (small shapes like ditalini, 100g)
1 cup cannellini beans, cooked (240g)
1/2 cup tomatoes, chopped (120g)
1 tbsp olive oil (15ml)
1 clove garlic, minced
2 cups vegetable broth (480ml)
Salt and pepper, to taste
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the chopped tomatoes, vegetable broth, and cannellini beans.
- Let the mixture come to a gentle simmer and cook for around 10 minutes to allow flavors to meld.
- Add the pasta directly into the pot and cook until al dente, about 8–10 minutes.
- Season with salt and pepper to taste.
- Optionally garnish with fresh basil before serving.
Notes
Use gluten-free pasta for a gluten-free version.
Swap in other beans like borlotti or red kidney if preferred.
Add sautéed onions or carrots for extra heartiness.
Include a pinch of smoked paprika for a smoky flavor.
Reheat with added water or broth to loosen the texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
