Rating: 4 stars
34 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.

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Recipe Summary

Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.

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  • Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.

  • Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

Nutrition Facts

594 calories; protein 21.4g; carbohydrates 84.3g; fat 20.1g; cholesterol 69.8mg; sodium 319.4mg. Full Nutrition
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