Ingredients
Scale
- 2 cups Ditalini pasta or small shells
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent (3-4 minutes).
- Pour in vegetable or chicken broth and bring to a simmer.
- Add rinsed beans and cook for about 10 minutes.
- Stir in pasta and cook according to package instructions until al dente (7-9 minutes).
- Season with dried herbs, salt, and pepper; adjust to taste.
- Remove from heat; stir in fresh parsley and optional Parmesan cheese.
- Serve hot, garnished with additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 5mg