Pasta and Beans

Health score
41%
Pasta and Beans
15 min.
8
585kcal

Suggestions


Welcome to a delightful culinary experience with our Pasta and Beans recipe! This dish is not only quick to prepare, taking just 15 minutes, but it also serves a generous 8 portions, making it perfect for family gatherings or meal prep for the week ahead. With a hearty blend of flavors and textures, this recipe is a wonderful way to enjoy the wholesome goodness of beans and pasta in one bowl.

Imagine the comforting aroma of sautéed onions, garlic, and fresh herbs wafting through your kitchen as you create this delicious meal. The combination of creamy cannellini or navy beans with tender pasta, all simmered in a savory broth, is sure to satisfy your taste buds. Topped with a drizzle of extra-virgin olive oil and a sprinkle of freshly grated Parmesan, each serving is a celebration of simple yet robust flavors.

This Pasta and Beans dish is not only a fantastic main course but also works beautifully as a side dish or a light lunch. With a balanced caloric breakdown, it offers a healthy dose of protein, fats, and carbohydrates, making it a nutritious choice for any time of day. Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and promises a delicious outcome. Dive into this comforting bowl of goodness and enjoy a meal that warms the heart and nourishes the soul!

Ingredients

  • tablespoon pepper black freshly ground
  • 14.5 ounce canned tomatoes diced canned
  •  celery stalks chopped
  • 14.5 ounce chicken broth canned
  • 16 ounce navy beans dried
  • tablespoon rosemary leaves fresh
  • cloves garlic coarsely chopped
  • tablespoon kosher salt 
  • servings olive oil extra virgin extra-virgin
  • large onion chopped
  • servings parmesan freshly grated
  • cup soup noodles dried such as ditalini or tubetti
  • 0.3 teaspoon pepper red
  •  sage fresh whole chopped

Equipment

  • bowl
  • ladle
  • dutch oven

Directions

  1. Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally.
  2. Remove from heat, cover, and let sit for 45 minutes.
  3. Drain the water, then add 10 cups more.
  4. Place over medium-high heat.
  5. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally. Stir in the tomatoes and cook another 10 minutes.
  6. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.

Nutrition Facts

Calories585kcal
Protein26.14%
Fat41.25%
Carbs32.61%

Properties

Glycemic Index
28.5
Glycemic Load
4.22
Inflammation Score
-8
Nutrition Score
28.027825723524%

Flavonoids

Naringenin
0.06mg
Apigenin
0.04mg
Luteolin
0.04mg
Isorhamnetin
0.94mg
Kaempferol
0.13mg
Myricetin
0.04mg
Quercetin
3.84mg

Nutrients percent of daily need

Calories:584.61kcal
29.23%
Fat:27.1g
41.69%
Saturated Fat:8.18g
51.12%
Carbohydrates:48.19g
16.06%
Net Carbohydrates:32.51g
11.82%
Sugar:5.74g
6.37%
Cholesterol:46.09mg
15.36%
Sodium:1674.82mg
72.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.63g
77.27%
Fiber:15.67g
62.69%
Manganese:1.13mg
56.64%
Phosphorus:558.29mg
55.83%
Folate:221.94µg
55.48%
Calcium:478.03mg
47.8%
Selenium:27.91µg
39.87%
Copper:0.71mg
35.53%
Magnesium:140.55mg
35.14%
Vitamin B1:0.51mg
34.01%
Zinc:4.5mg
29.97%
Potassium:996.14mg
28.46%
Iron:5.05mg
28.08%
Vitamin B6:0.51mg
25.31%
Vitamin E:2.95mg
19.65%
Vitamin B3:3.37mg
16.83%
Vitamin B2:0.29mg
16.78%
Vitamin K:15.96µg
15.2%
Vitamin B12:0.87µg
14.56%
Vitamin A:470.7IU
9.41%
Vitamin C:6.79mg
8.23%
Vitamin B5:0.78mg
7.83%
Vitamin D:0.2µg
1.34%
Source:My Recipes