Pasta with Cannellini Beans: A Hearty & Healthy Italian Classic
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Warm, comforting, and packed with plant-based protein — this Pasta with Cannellini Beans recipe is a deliciously simple Italian-inspired meal. Ready in under 30 minutes! (See the full recipe on our blog.)
🥄 Why You’ll Love This Recipe
Pasta with cannellini beans (a.k.a. pasta e fagioli) is the perfect marriage of creamy beans and al dente pasta in a fragrant, savory sauce.
- 🌱 High in fiber & protein
- ⏱ Ready in 30 minutes — perfect for weeknights
- 🍷 Feels gourmet, yet budget-friendly
- 🥣 Vegan/vegetarian-friendly with easy swaps
📋 Ingredients You’ll Need
(Serves 4)
- 8 oz (225g) short pasta (penne, ditalini, or shells work best)
- 1 can (15 oz) cannellini beans, drained & rinsed
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- ½ onion, finely chopped
- ¼ tsp crushed red pepper flakes (optional)
- 1 cup vegetable broth
- 1 tsp fresh rosemary or thyme (or ½ tsp dried)
- Salt & black pepper, to taste
- 2 tbsp fresh parsley, chopped
- Freshly grated Parmesan (optional, skip for vegan)
🌟 Ingredient Spotlight
Cannellini Beans — Creamy Italian white beans loaded with fiber, protein, and iron. Great for heart health & satiety.
Pasta — Choose a shape that holds the sauce well. Whole wheat or gluten-free options work beautifully here.
Herbs & Garlic — Essential for that authentic Italian aroma & depth of flavor.
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup of cooking water before draining.
2️⃣ Sauté Aromatics
In a skillet, heat olive oil over medium heat. Add onion and cook until translucent (about 3 minutes). Stir in garlic & red pepper flakes; cook for 1 minute.
3️⃣ Add Beans & Broth
Stir in cannellini beans, herbs, and vegetable broth. Simmer gently for 5–7 minutes, letting flavors meld.
4️⃣ Combine & Finish
Add cooked pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time to loosen the sauce. Season with salt & pepper.
5️⃣ Garnish & Serve
Sprinkle with fresh parsley and optional Parmesan. Serve warm, with crusty bread & a green salad.
👨🍳 Pro Tips & Variations
✅ Add a handful of spinach or kale for extra greens.
✅ Make it spicy with more chili flakes or a dash of Calabrian chili paste.
✅ Swap cannellini beans for chickpeas or butter beans if preferred.
✅ For a creamier sauce, mash some of the beans while simmering.
🍷 Serving Suggestions
- Pair with a crisp Pinot Grigio or light red wine.
- Add a side of garlic bread or focaccia.
- Serve with a fresh tomato & basil salad.
🥶 Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove with a splash of broth or water to prevent drying out.
- Not ideal for freezing, as the pasta can become mushy.
📖 Nutrition (per serving — approximate)
Calories: 350 | Protein: 13g | Fiber: 8g | Fat: 9g | Carbs: 52g
❓ FAQ
Q: Can I make it gluten-free?
A: Absolutely! Use your favorite gluten-free pasta.
Q: Can I use dried beans instead of canned?
A: Yes — soak & cook them beforehand. About 1½ cups cooked beans equals one 15 oz can.
Q: How do I make it creamier?
A: Mash some beans into the sauce or stir in a spoonful of vegan or dairy cream at the end.
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❤️ Final Thoughts
This Pasta with Cannellini Beans is proof that simple ingredients create extraordinary meals. Cozy, satisfying, and full of flavor — perfect for any night of the week. Try it tonight and let us know how it turned out!
