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Pasta and Beans

A hearty and comforting dish combining pasta and beans into a flavorful, nutritious bowl. Perfect for busy weeknights or cozy family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup small pasta (like ditalini or small shells) Use your preferred small pasta shape.
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, chopped Adds flavor to the dish.
  • 2 cloves garlic, minced For aroma.
  • 1 can (14 ounces) diced tomatoes Canned tomatoes make it easy.
  • 4 cups vegetable or chicken broth Choose based on dietary preference.
  • 1 can (15 ounces) kidney beans, drained and rinsed For protein and creaminess.
  • 1 can (15 ounces) cannellini beans, drained and rinsed For protein and creaminess.
  • 1 teaspoon dried oregano For flavor.
  • To taste Salt and pepper To season the dish.
  • As needed Fresh parsley for garnish For decoration and flavor.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another 1 minute, allowing its aroma to release.
Cooking
  1. Toss in the diced tomatoes, broth, kidney beans, cannellini beans, and oregano, stirring to combine.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  3. Meanwhile, cook the small pasta according to package instructions until al dente, then drain.
  4. Add the cooked pasta to the soup right before serving.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh parsley before serving.

Notes

For added depth of flavor, consider sautéing chopped carrots or celery along with the onion at the beginning. You can also use canned tomatoes with spices instead of fresh for quicker prep.