Pasta and Beans

Photo by Dana Gallagher
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 258 calories
    • Calories 4 calories from fat
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 1 mg
    • Sodium 1268 mg
    • Protein 14 mg
    • Carbohydrate 50 g
    • Fiber 15 g
    • Iron 4 mg
    • Calcium 137 mg


  1. Check 1 16-ounce bag dried cannellini or navy beans
  2. Check 1 large onion, chopped
  3. Check 2 celery stalks, chopped
  4. Check 5 cloves garlic, coarsely chopped
  5. Check 4 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
  6. Check 1tablespoon fresh rosemary
  7. Check 1 14 1/2-ounce can chicken broth
  8. Check 1 14 1/2-ounce can diced tomatoes
  9. Check 1cup dried tubular pasta, such as ditalini or tubetti
  10. Check 1tablespoon kosher salt
  11. Check 1tablespoon freshly ground black pepper
  12. Check 1/4teaspoon red pepper flakes
  13. Check extra-virgin olive oil
  14. Check freshly grated Parmesan


  1. Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes.
  2. Drain the water then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally.
  3. Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.