“pasta and beans

🍝 Pasta and Beans (Pasta e Fagioli) – Simple Version

This is a classic Italian comfort dish—hearty, filling, and easy to make with pantry staples.

Ingredients (Serves 4)

• 1 cup dried or 1 can (15 oz) beans (cannellini, navy, or kidney), drained and rinsed if canned

• 1 cup pasta (small shapes like ditalini, elbow, or shells)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes

• 4 cups vegetable or chicken broth

• 1–2 tablespoons olive oil

• 1 teaspoon dried Italian herbs (oregano, basil, thyme)

• Salt and pepper to taste

• Optional: grated Parmesan cheese and chopped parsley for serving

Instructions

1. Cook aromatics

   • In a large pot, heat olive oil over medium heat.

   • Sauté onion until soft, then add garlic and cook 1 minute.

2. Add beans and tomatoes

   • Stir in beans, diced tomatoes, and Italian herbs.

   • Pour in broth and bring to a gentle boil.

3. Cook pasta

   • Add pasta and simmer until tender (follow pasta package time).

   • If soup is too thick, add more broth or water.

4. Season & serve

   • Taste and add salt and pepper.

   • Ladle into bowls and sprinkle with Parmesan and parsley.

Tips

• Quick version: Use canned beans for speed.

• Extra veggies: Carrots, celery, or spinach can be added with the onions.

• Creamy twist: Stir in a splash of milk or cream at the end for a richer flavor.

If you want, I can make a super-easy 5-ingredient pasta-and-beans recipe that takes under 20 minutes—perfect for a quick dinner.