Pasta with Cannellini Beans

This comforting one-pot pasta with cannellini beans is a breeze to make with simple pantry staples! It's full of fiber, plant-based protein, and big flavor! 

Prep 5 minutes | Cook 15 minutes

Serves:  2

Ingredients

• 0.75 tablespoons extra virgin olive oil, plus more for drizzling
• 0.5 onion, diced
• 1 garlic cloves, minced
• 1 cans (15oz each) cannellini beans, drained
• 0.25 teaspoon dried rosemary
• 0.25 teaspoon Italian herb seasoning
• 0.5 bay leaf
• 0.13 teaspoon cayenne pepper or chilli fakes
• 4oz (220 grams) short cut pasta (ditali, shells...)
• 1.75 to 2 cups low sodium vegetable broth or water
• salt & pepper, to taste
• 1.5-2 tablespoons chopped parsley leaves

Instructions

• In a large, heavy soup pot or Dutch oven, warm the olive oil over medium heat until shimmering. Add the diced onion, cook stirring often for about 4 minutes, then stir in the garlic and cook for a further minute.
• Add the beans, herbs, cayenne pepper, pasta, broth and seasoning.Note: I used 3 ½ cup liquid to cook the ditaloni pasta shape, but you might need more liquid or a bit less depending on the pasta shape you use. Keep an eye on it and add water gradually if needed. For the salt, I added nearly 1 ½ tsp salt that works for low sodium broth or water only, you need less if using a broth that taste salty on its own. Taste and adjust the seasoning at the end.
• Bring the pot to a simmer, stirring frequently, and cook your pasta until al dente.
• Turn the heat off, stir in the parsley, taste, and adjust the seasoning.
• To make it more delicious, serve with a drizzle of extra virgin olive oil and freshly grated parmesan cheese, if you like. Enjoy.