Pasta And Beans Recipe

Name: Pasta And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-ounce bag dried cannellini or navy beans; 1 large onion, chopped; 2 celery stalks, chopped; 5 cloves garlic, coarsely chopped; 4 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage; 1 tablespoon fresh rosemary; 1 14 1/2-ounce can chicken broth; 1 14 1/2-ounce can diced tomatoes; 1 cup dried tubular pasta, such as ditalini or tubetti; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 1/4 teaspoon red pepper flakes; Extra-virgin olive oil; Freshly grated Parmesan

Servings: persons

1 16-ounce bag dried cannellini or navy beans
1 large onion, chopped
2 celery stalks, chopped
5 cloves garlic, coarsely chopped
4 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
1 tablespoon fresh rosemary
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can diced tomatoes
1 cup dried tubular pasta, such as ditalini or tubetti
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Extra-virgin olive oil
Freshly grated Parmesan

1
Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes. Drain the water, then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally. Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 16-ounce bag dried cannellini or navy beans, 1 large onion, chopped, 2 celery stalks, chopped, 5 cloves garlic, coarsely chopped, and more.

Yes, Pasta And Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta And Beans

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