Pasta con i Fagioli e Pomodoro

Pasta con i Fagioli e Pomodoro is a comforting Italian dish that combines al dente pasta with hearty beans and a rich tomato sauce, making it a perfect vegetarian supper. This dish is not only flavorful but also nutritious, showcasing the beauty of simple ingredients.

Ingredients

• Pasta (ditalini or similar) - 150 grams
• Canned cannellini beans - 240 grams, drained and rinsed
• Canned diced tomatoes - 400 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving

Steps

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the canned diced tomatoes and vegetable broth, bringing the mixture to a simmer.
4. Add the drained cannellini beans, salt, and pepper. Let it simmer for 10 minutes to allow the flavors to meld.
5. Meanwhile, in a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Once the tomato and bean mixture has simmered, add the cooked pasta and chopped basil, stirring gently to combine.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with extra basil and grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids digestion and promotes heart health.
• Rich in plant-based protein from beans, supporting muscle health.

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