Tuscan Bean & Pasta Skillet
This Tuscan Bean & Pasta Skillet is an easy one-pan dinner. You'll love the tender pasta and hearty beans simmered in a rich tomato sauce.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 large carrot
- 1 stalk celery
- 0.75 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 1 can (794 grams) crushed tomatoes
- 0.5 cup vegetable broth
- 1 can (425 grams) cannellini beans
- 2.5 cups ditalini pasta
- 2 cups fresh spinach
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley leaves
- 0.5 lemon
Instructions
- Dice 1 medium onion. Finely chop 2 cloves garlic. Wash and peel 1 large carrot, then dice it into small pieces. Wash 1 stalk celery and dice it into small pieces.
- Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced 1 medium onion, 1 large carrot, and 1 stalk celery to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften.
- Add the finely chopped 2 cloves garlic, 0.75 teaspoon dried oregano, 0.5 teaspoon dried basil, and 0.25 teaspoon red pepper flakes to the skillet. Cook for another 1 minute until fragrant.
- Stir in 1 can (794 grams) crushed tomatoes and 0.5 cup vegetable broth. Bring the mixture to a gentle simmer.
- Drain and rinse 1 can (425 grams) cannellini beans. Add the cannellini beans and 2.5 cups ditalini pasta to the skillet. Stir everything together. Ensure the pasta is mostly submerged in the liquid. If needed, add a splash more vegetable broth or water to cover the pasta.
- Cover the skillet, reduce the heat to low, and cook for 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Add a little more water or broth if the sauce becomes too thick.
- Remove the skillet from the heat. Stir in 2 cups fresh spinach until it wilts, which should take about 1-2 minutes.
- Serve immediately. Squeeze the juice from 0.5 lemon over the top and garnish each serving with 0.25 cup grated Parmesan cheese and 2 tablespoons fresh parsley leaves. Serve hot.