“There’s something timeless about a meal that starts from the pantry and ends in comfort.”
On stormy nights and quiet weeknights alike, nothing compares to the cozy simplicity of Pasta with Cannellini Beans — a Tuscan-inspired dish that transforms humble ingredients into a bowl of pure nourishment. Creamy white beans simmered in a garlicky tomato-herb sauce, folded gently into al dente pasta. It’s fast, budget-friendly, vegetarian (or vegan), and irresistibly good.
⭐ Why You’ll Love This Recipe
- Pantry-Friendly: Uses staples like pasta, canned beans, garlic, tomatoes.
- One-Pot Option: Fewer dishes, more comfort.
- Hearty & Healthy: High in plant protein and fiber.
- Adaptable: Vegan, dairy-free, gluten-free options included.
- Ready in 45 minutes.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pasta | 1 lb (450g) | Short pasta like ditalini, shells, elbow |
| Cannellini Beans | 2 cans (15 oz each), rinsed | Or 3 cups cooked |
| Olive Oil | 1/4 cup (60ml) | Extra virgin preferred |
| Garlic | 4-6 cloves, minced | Adjust to taste |
| Onion | 1 medium, chopped | Yellow or white |
| Tomatoes | 1 can (14.5 oz) diced | Or crushed/cherry tomatoes |
| Vegetable Broth | 2–3 cups | Low sodium, or use chicken broth |
| Carrot + Celery (optional) | 1 each, finely chopped | For soffritto |
| Dried Herbs | 1 tsp oregano or Italian seasoning | Add 1 bay leaf (optional) |
| Fresh Herbs | Rosemary, sage (optional) + parsley | Sprigs or chopped |
| Red Pepper Flakes | Pinch to 1/4 tsp | Optional for gentle heat |
| Salt & Pepper | To taste | Adjust throughout |
| Parmesan Cheese | For garnish | Omit or use vegan cheese for dairy-free |
🔪 Step-by-Step Instructions
1. Prepare the Pasta Water
Bring a large pot of salted water to a boil. Don’t add pasta yet — timing is key.
2. Sauté Aromatics
In a Dutch oven, heat olive oil over medium. Sauté chopped onion (plus carrot & celery, if using) for 5–7 minutes until soft. Stir occasionally.
3. Add Garlic + Herbs
Add garlic and red pepper flakes. Sauté 1 more minute. Stir in rosemary, sage (if using), and dried herbs.
4. Deglaze with Tomatoes
Add diced tomatoes with juices. Scrape the pan to release flavor. Bring to a gentle simmer.
5. Add Beans + Broth
Stir in beans, bay leaf (if using), and 2 cups of broth. Simmer uncovered for 15–20 minutes, stirring occasionally.
💡 Optional Creaminess Boost: Remove 1/2 cup beans, mash them, then stir back in for a velvety finish.
6. Cook Pasta
Boil pasta until just al dente. Reserve 1 cup of starchy pasta water. Drain.
7. Combine
- Option A (All in One): Stir pasta into the sauce. Add reserved pasta water as needed.
- Option B (Separate): Spoon sauce over individual pasta servings — ideal for leftovers.
8. Finish + Serve
Discard bay leaf and herb sprigs. Adjust seasoning. Garnish with parsley, Parmesan, a drizzle of olive oil, and fresh cracked pepper.
📌 Expert Tips for Success
- Mash Beans = Creaminess Without Cream
- Don’t Overcook Pasta – It continues to absorb liquid after combining.
- Use Quality Olive Oil – A finishing drizzle transforms the flavor.
- Bronze-Cut Pasta > Regular – Sauce clings better for extra flavor.
🥗 Serving Suggestions
| Serve With | Why |
|---|---|
| Crusty Bread or Garlic Bread | To soak up every last drop |
| Green Salad with Vinaigrette | Fresh contrast |
| Steamed Broccoli or Roasted Veggies | Extra nutrition |
| Red or White Wine | Chianti, Barbera, or Pinot Grigio pair perfectly |
🧀 Dietary & Storage Info
| Diet | Adjustment |
|---|---|
| Vegan | Use vegan broth, skip Parmesan or use nutritional yeast |
| Gluten-Free | Use GF pasta |
| Nut-Free | Recipe is naturally nut-free |
| Make-Ahead | Sauce keeps 4 days; add fresh pasta before serving |
| Freeze | Freeze sauce only; cook pasta fresh when ready |
💬 Frequently Asked Questions
Can I use dried beans instead of canned?
Yes! Soak 1 heaping cup dried cannellini beans overnight. Simmer until tender (1–2 hrs). Use 3 cups cooked.
Can I make it a one-pot meal?
Absolutely. Add uncooked pasta to the sauce with 2 more cups broth. Simmer until pasta is tender, about 15–20 min.
Is this recipe freezer-friendly?
Yes — the sauce freezes well for up to 3 months. Freeze separately from pasta.
What’s the best pasta shape?
Ditalini, shells, elbows, or orecchiette — anything that holds sauce and beans well. Avoid spaghetti.
🧠 Health Benefits of Cannellini Beans
- 🌱 Plant Protein: Keeps you full longer.
- 🧠 Folate & Magnesium: Brain and heart support.
- 💪 Iron & Potassium: Energy + electrolyte balance.
- 💚 Low Fat, High Fiber: Aids digestion and cholesterol.
🔁 Easy Variations
| Add-In | Result |
|---|---|
| Italian sausage or pancetta | Rich, meaty flavor |
| Baby spinach or kale | Nutrient boost |
| Extra chili flakes or Calabrian paste | Spicy arrabbiata-style |
| Mascarpone or cream | Luxuriously creamy finish |
| Different beans (Great Northern, Borlotti) | Slight flavor twist |
📖 Recipe Card
Pasta with Cannellini Beans
🕒 Prep: 15 mins
🍳 Cook: 30–35 mins
🍽️ Servings: 4–6
Ingredients:
- 1 lb short pasta
- 2 cans cannellini beans, rinsed
- 1/4 cup olive oil
- 1 medium onion, chopped
- 4–6 garlic cloves, minced
- 1 can diced tomatoes
- 2–3 cups broth
- Optional: carrot, celery, fresh herbs, red pepper flakes
- Salt, pepper, Parmesan, parsley
Instructions:
- Boil salted water.
- Sauté onion (plus carrot/celery) in olive oil until soft.
- Add garlic, herbs, tomatoes. Simmer.
- Add beans + broth. Simmer 15–20 min.
- Boil pasta. Reserve 1 cup water.
- Combine with sauce (or serve separately).
- Garnish with parsley, Parmesan, olive oil.
Storage:
- Refrigerate 3 days
- Freeze sauce 3 months
❤️ Final Thoughts
This Pasta with Cannellini Beans isn’t just a quick weeknight dinner — it’s a celebration of resourceful, nourishing cooking that delivers comfort, flavor, and nutrition with minimal effort. It’s perfect for beginners and seasoned home cooks alike, a reliable go-to that proves magic happens with simple ingredients and a little heart.
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