Italian-Style Beans & Pasta

This comforting Italian-Style Beans & Pasta is the ultimate weeknight dinner solution. By combining garbanzo, Great Northern, and kidney beans, you create a texture-rich dish that is both filling and nutritious. The beans simmer in a savory broth with fresh carrots, celery, onions, and garlic, infused with bold Italian seasoning and a hint of red pepper flakes. Cooking the pasta directly in the bean mixture allows it to absorb the deep, complex flavors of the vegetables and spices.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 247.4

Description

This comforting Italian-Style Beans & Pasta is the ultimate weeknight dinner solution. By combining garbanzo, Great Northern, and kidney beans, you create a texture-rich dish that is both filling and nutritious. The beans simmer in a savory broth with fresh carrots, celery, onions, and garlic, infused with bold Italian seasoning and a hint of red pepper flakes. Cooking the pasta directly in the bean mixture allows it to absorb the deep, complex flavors of the vegetables and spices.

Ingredients

1 can Garbanzo beans
1 can Great Northern Beans
1 can Red kidney beans
2 large Tomatoes, diced
2 large Carrots, cut into thin strips
1 large Onion, chopped
4 cloves Garlic, chopped
2 stalks Celery, cut into chunks
3 tbsp Italian Seasoning
0.25 tsp Red pepper flakes
0.5 lb Pasta
3 cans Water (or broth)

Directions

1
Heat a large pot or Dutch oven over medium heat and add oil if desired.
2
Saut the chopped onion and garlic until soft and fragrant, about 3-5 minutes.
3
Add the three types of beans (drained and rinsed), diced tomatoes, and three cans of water to the pot.
4
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
5
Stir in the Italian seasoning and red pepper flakes.
6
Add the pasta, carrot strips, and celery chunks to the pot.
7
Cook, stirring occasionally, until the pasta is tender and the carrots are slightly crunchy, about 10 minutes.
8
Taste and adjust seasonings with salt and pepper if desired.
9
Serve hot, optionally topped with non-fat Parmesan cheese.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 247.4kcal

% Daily Value *
Total Fat 10.7g17%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 29.7g10%
Dietary Fiber 9.6g39%
Sugars 5.6g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.

Consistency: This recipe creates a thick stew. If you prefer a soupier consistency, add an additional cup of water or broth during cooking.

Variations: This is a vegan adaptation of a traditional meat-based recipe. You can add cooked Italian sausage or ground beef if desired. For a dairy-free option, omit the Parmesan cheese or use a vegan alternative.

Ingredient Tip: Ensure your carrots are cut into thin strips or small dice so they cook through at the same time as the pasta.

Keywords: italian beans pasta, vegan stew, one pot meal, garbanzo beans, kidney beans, great northern beans, tomato pasta, healthy dinner, vegetarian main, comfort food, quick dinner, bean stew, pasta e fagioli, italian seasoning, carrot celery onion, plant based, family dinner, leftover friendly, budget meal

Read it online: https://www.chefs-mate.com/recipe/italian-style-beans-pasta/