Italian One Pot Pasta and BeansReceta en Español
Servings:12Serving Size:1 cupRecipe Cost:$6.38Cost per Serving:$0.53
- 1 tablespoon oil
- 1 medium yellow or white onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 2 minced garlic cloves, or 2 tablespoons garlic powder
- 1 tablespoon Italian seasoning
- 4 cups low-sodium vegetable broth or water
- 1 can (15 ounces) no-salt added diced tomatoes
- 1 can (15 ounces) no-salt added tomato sauce
- 1 1/2 cups dry elbow macaroni or ditalini pasta
- 2 cans (15 ounces) white beans such as cannellini, undrained
- 1 teaspoon salt
- Parmesan cheese (optional)
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Rinse produce under cool running water and scrub clean with vegetable brush.
- Over medium heat, add oil to a large pot. Sauté onion, carrots, and celery until soft.
- Add garlic and Italian seasoning and stir for 1 minute.
- Add broth, diced tomatoes and tomato sauce and bring mixture to a boil.
- Stir in uncooked pasta. Simmer, stirring from time to time for 7 to 9 minutes until pasta is almost cooked.
- Stir in beans and salt. Simmer another 5 minutes.
- Ladle into bowls and top with parmesan cheese, if desired.
- Store leftovers in the refrigerator within 2 hours.
This recipe is adapted from a Pasta Fagioli recipe that came from Italy. In Italian, pasta Fagioli means pasta and beans. Most likely ditalini pasta was used in the original recipe. Any white bean can be used in this recipe.
Source: Cathy Fellows, Boone County SNAP-Ed Program Assistant
150 calories; 1.5g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 420mg sodium; 27g total carbohydrate; 7g dietary fiber; 5g total sugars; 0g added sugars; 6g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 10% Daily Value of potassium.