🕒 Prep Time: 10 minutes
🍳 Cook Time: 25 minutes
🍽 Servings: 4
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon salt (or to taste)
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) cannellini or white beans, drained and rinsed
- 1 cup ditalini or small shell pasta
- Fresh parsley, chopped (for garnish)
- Freshly ground black pepper, to taste
- Optional: grated Parmesan cheese for serving
Instructions:
- Sauté Aromatics
In a large saucepan or deep skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and red pepper flakes and cook for another 1-2 minutes until fragrant. - Add Broth and Beans
Pour in the broth and bring to a boil. Add the white beans and reduce heat to a simmer. Let cook for about 5 minutes to allow the flavors to meld. - Cook the Pasta
Stir in the pasta and cook until al dente, according to the package instructions (usually about 8–10 minutes). Stir occasionally to prevent sticking. - Adjust Seasoning
Taste and add salt and pepper as needed. If the mixture becomes too thick, add a little more broth or water to loosen it. - Finish and Serve
Once the pasta is cooked, turn off the heat. Garnish with freshly chopped parsley and an extra pinch of red pepper flakes if desired. Serve hot, optionally topped with grated Parmesan cheese.
Tips:
- For a creamier texture, mash a few beans before adding them to the broth.
- This dish thickens as it sits, so you may need to add extra broth when reheating.
- To make it vegan, ensure the broth and any toppings (like cheese) are plant-based.
