Ingredients: 2 tablespoons olive oil,2, 15-ounce cannellini beans (or Great Northern beans), rinsed and drained,1 cup of low-sodium vegetable stock,3 cups water,2 small tomatoes, diced (you could also use about 1/4 cup of marinara sauce),1/4 cup diced onion,2 garlic clove, minced,3/4 cup elbow macaroni (or any small pasta),1/4 cup Parmesan cheese, grated,1 teaspoon hot pepper flakes,1/4 teaspoon salt,1 teaspoon black pepper,1 tablespoon fresh parsley (more for garnish if you’d like), torn into small pieces
Instructions:
- In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes).
- Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
- Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until its about 3/4 of the way finished (still slightly firm).
- Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes).
- Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
- Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.
No Comments