Pasta with Cannellini Beans
8 servings
30 minutes
Pasta with cannellini beans is a classic dish of Italian cuisine that combines simplicity and rich flavors. The recipe's origins trace back to rural cooking traditions where pasta was often made with legumes for nourishment. The delicate creamy texture of the beans harmoniously complements the aromatic tomato sauce with herbs, creating a rich and cozy taste. The slight acidity of sun-dried tomatoes highlights the dish's depth, while garlic and parsley add freshness. Parmesan completes the flavor composition, giving it a piquant touch. It can be served as a standalone dish or as part of a hearty Italian lunch, perfect for cold evenings when one wants to warm up with something comforting and delicious.
1
First, heat the oil in a large pot over medium heat. Then add the onion and garlic to the pot and sauté on low heat for 5 minutes or until they become soft.
- Olive oil: 2 tablespoons
- Onion: 240 g
- Finely chopped garlic: 3 cloves
2
Then place the tomatoes with the juice from the can, chicken broth, beans, parsley, basil, and pepper in a pot and bring to a boil over high heat, stirring occasionally.
- Sun-dried tomatoes: 410 g
- Chicken broth: 3 glasss
- Cannellini beans: 425 g
- Italian parsley: 70 g
- Dried basil: 1 teaspoon
- Ground black pepper: 1 teaspoon
3
After that, reduce the heat to the lowest setting and simmer the broth in a covered pot for 10 minutes.
4
Then add the pasta and continue to cook the broth in a covered pot for about 10 minutes or until the pasta is soft.
- Paste: 115 g
5
When serving the dish, don't forget to garnish it with fresh grated Parmesan cheese (to taste).
- Grated Parmesan cheese: to taste