Description
A creamy and hearty pasta dish with beans and greens, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (such as ditalini or elbow)
- 1 cup kale or spinach, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes until the vegetables are tender.
- Add the dried oregano and red pepper flakes (if using) to the pot, stirring to combine.
- Add the cannellini beans and vegetable broth. Bring the mixture to a boil.
- Once boiling, add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Stir in the chopped kale or spinach and heavy cream. Cook for an additional 2-3 minutes until the greens are wilted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and grated Parmesan cheese.
Notes
- For a vegetarian version, substitute the heavy cream with coconut milk for a dairy-free option.
- Add cooked sausage or diced chicken for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg