Name: Pasta with Cannellini Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Short Pasta Shape (Use Ditalini, Elbow Macaroni, Small Shells, or any pasta on hand. Gluten-free pasta works too.); 2 cans Cannellini Beans (You can substitute with great northern or navy beans.); 1/4 cup Extra Virgin Olive Oil (Can substitute with canola oil or butter if preferred.); 4-6 cloves Garlic, Minced (Adjust amount based on personal preference.); 1 medium Yellow Onion, Finely Chopped (Shallots or leeks can be used as alternatives.); 1 Carrot, Finely Chopped (Optional) (Can substitute with zucchini or bell peppers.); 1 Celery Stalk, Finely Chopped (Optional) (Feel free to skip if not a fan.); 1 can Diced Tomatoes, Undrained (Can also use crushed tomatoes or fresh tomatoes.); 2-3 cups Low-Sodium Vegetable Broth (Adjust based on desired sauce thickness.); 1 teaspoon Dried Oregano or Italian Seasoning Blend; 1 teaspoon Kosher Salt (Adjust to Taste); 1/2 teaspoon Black Pepper (Freshly ground is preferred.); pinch to 1/4 teaspoon Red Pepper Flakes (Optional) (For added heat.); to serve Freshly Grated Parmigiano-Reggiano Cheese (Optional) (Can substitute with Pecorino or nutritional yeast.); for garnish Fresh Parsley, Chopped

This Pasta with Cannellini Beans comes together in about 30 minutes and only requires one pot for a quick and easy weeknight dinner that your family will absolutely love! You can easily switch up the veggies or beans based on what you have on hand, making this a fantastic “clean out the fridge” meal to use up those odds and ends. Seriously, who doesn’t love a dish that’s super simple, healthy, and can be thrown together in no time?

Ingredient Breakdown

1 lb (450g) Short Pasta Shape
2 cans (15-ounce / 425g each) Cannellini Beans
1/4 cup (60ml) Extra Virgin Olive Oil
4-6 Cloves Garlic, Minced
1 Medium Yellow Onion, Finely Chopped
1 Carrot, Finely Chopped (Optional)
1 Celery Stalk, Finely Chopped (Optional)
1 Can (14.5-ounce / 411g) Diced Tomatoes, Undrained
2 to 3 Cups (480-720ml) Low-Sodium Vegetable Broth
1 Teaspoon Dried Oregano or Italian Seasoning Blend
Fresh Rosemary or Sage (Optional)
1 Teaspoon Kosher Salt (Adjust to Taste)
1/2 Teaspoon Black Pepper
Pinch to 1/4 Teaspoon Red Pepper Flakes (Optional)
Freshly Grated Parmigiano-Reggiano Cheese for Serving (Optional)
Fresh Parsley, Chopped, for Garnish

Let’s Get Cooking!

Step 1: Cook the Pasta

Start by filling a large pot with salted water and bring it to a boil, it doesn’t hurt to be generous with the salt here! You don’t need to add the pasta yet, just let the water heat up.

Step 2: Sauté the Veggies

Now, grab another large pot (yes, this is indeed a one-pot wonder, but we need to sauté first) and place it over medium heat. Pour in the olive oil and let it get nice and hot. Once shimmering, add the chopped onion and if you’re using carrot and celery. Sauté for about 5-7 minutes, stirring occasionally, until the veggies are softened and the onion is starting to look translucent.

Step 3: Add Garlic and Spice

Stir in the minced garlic and (if you’re using) red pepper flakes. Let that cook for just about a minute, until fragrant. Oh man, your kitchen is going to smell amazing right about now!

Step 4: Bring on the Tomatoes

Pour in those undrained diced tomatoes, don’t forget to scrape the yummy bits off the bottom of the pot to ensure you get all the flavor! Bring it to a simmer.

Step 5: Add Beans & Broth

Next, toss in the cannellini beans and 2 cups of vegetable broth. Give it a stir and wrap it in a cozy lid; let it simmer for about 15-20 minutes. Don’t forget to adjust the thickness with more broth as necessary, especially if it gets too thick.

Step 6: Cook the Pasta

By now, your water should be boiling! Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes.

Step 7: Combine Pasta & Sauce

Before draining, reserve about a cup of that pasta water trust me, this is liquid gold! Now go ahead and drain the pasta. You have two options here: Either mix the pasta directly with the sauce in the pot and add a bit of the reserved pasta water for desired consistency, or serve the sauce over individual portions of pasta on plates.

Step 8: Finish & Serve

Adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley and freshly grated Parmigiano-Reggiano cheese. Serve it immediately and get ready for the compliments!

I simply adore this Pasta with Cannellini Beans recipe. It’s my go-to recipe when I have a packed week and still want dinner ready on the table without a lot of fuss. You’ll notice there’s tons of flavor from just a handful of ingredients. Seriously, I’m a real sucker for versatile recipes like this one that can change with what’s left in your fridge.

And the best part is? You can whip it up in under 30 minutes, leaving you loads of time to relax! This dish is pure comfort food for me and is a family favorite. You can bet it’s a winner not just for its flavor, but also its simplicity.

If you loved this pasta recipe, be sure to check out my Sun-Dried Tomato Cannellini Bean Salad, my Simple Ina Garten Ribollita, or my Caribbean Chicken and Rice!

Why This Recipe Works

Quick & Easy

This dish comes together in under 30 minutes, making it perfect for those busy weeknights when you’re just trying to get dinner on the table without losing your mind.

One Pot Wonder

Minimal cleanup is required since everything cooks in one pot! You can enjoy your dinner without stressing about a mountain of dirty dishes afterward.

Budget-Friendly

Using simple and affordable ingredients means this meal won’t break the bank. It’s an easy option for families trying to keep to a budget, allowing you to enjoy a hearty meal without overspending.

Customizable

The best part? This recipe is completely customizable! You can swap in whatever veggies or beans you have on hand. Leftover roasted veggies? Toss them in! Got some wilted spinach? Perfect!

Loaded with Flavor

Despite being simple and quick to make, this dish is loaded with tons of flavor! The garlic, onion, and herbs create a deliciously aromatic sauce, while the creamy cannellini beans add richness. Trust me; your taste buds will thank you!

Serving & Storage

How to Serve This Pasta with Cannellini Beans

This pasta is delicious on its own, but you can amp it up with a fresh side salad or some garlic bread for that classic dinner vibe. It pairs beautifully with a chilled glass of white wine if you’re looking to treat yourself!

Storage

If you happen to have leftovers (which I highly doubt, but just in case!), this dish will keep in the refrigerator for about 3 days.

Reheating Instructions

The best way to reheat this dish is in a skillet over low heat. Add a little splash of water or broth to keep it moist, stirring occasionally until heated through. You could also use the microwave, just be sure to cover it to prevent drying out.

Freezer Friendly?

Yes! You can freeze leftovers in an airtight container for up to 2 months. When you’re ready to enjoy again, simply thaw in the fridge overnight and reheat.

There you have it, my Pasta with Cannellini Beans recipe that’s not only quick and easy but also incredibly comforting and delicious. What’s your favorite one-pot meal? Share your thoughts below! Happy cooking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!