Tuscan White Bean Pasta
A comforting pasta dish featuring cannellini beans simmered in a savory herb broth, tossed with al dente pasta and fresh arugula for a taste of Italy.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 5
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.50/serving
Dietary
- Vegan
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Halal
- Vegetarian
- Pescatarian
Tags
- one-pot
- stir-fry
- quick
- comfort food
- savory
- classic
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (medium, chopped)
- 3 clove garlic (minced)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 2 can cannellini beans (rinsed, drained)
- 4 cup vegetable broth
- 12 ounce short pasta (dry)
- 5 ounce fresh arugula
- 0.25 cup fresh parsley (chopped, for garnish)
- 0.75 teaspoon salt
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the dried Italian seasoning and black pepper. Add the rinsed and drained cannellini beans and vegetable broth. Bring to a simmer.
- Add the dry short pasta to the pot. Cook according to package directions (typically 8-10 minutes) until al dente, stirring occasionally to prevent sticking. Add salt to taste during cooking.
- Once pasta is cooked, stir in the fresh arugula until just wilted. Serve immediately, garnished with fresh parsley if desired.
Notes
Add a splash of reserved pasta water if the sauce becomes too thick.
Nutrition (per serving)
- Calories: 492
- Protein: 22.3 g
- Carbohydrates: 90.7 g
- Fat: 4.4 g
- Fiber: 18.6 g
- Sodium: 1475 mg
- Saturated Fat: 0.4 g
- Sugar: 7.6 g