Pasta and Beans

Real Simple
Pasta and BeansRecipe
Photo: Dana Gallagher
Makes 8 servings


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1 16-ounce bag dried cannellini or navy beans
1 large onion, chopped
2 celery stalks, chopped
5 cloves garlic, coarsely chopped
4 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
1 tablespoon fresh rosemary
1 14 ½-ounce can chicken broth
1 14 ½-ounce can diced tomatoes
1 cup dried tubular pasta, such as ditalini or tubetti
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Extra-virgin olive oil
Freshly grated Parmesan


Prep: 15 Minutes
Other: 1 Hour, 45 Minutes

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. 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. 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.

Created date

December 2004

Nutritional Information

Calcium 137 mg
Calories 258
Caloriesfromfat 4 %
Carbohydrate 50 g
Cholesterol 1 mg
Fat 1 g
Fiber 15 g
Iron 4 mg
Protein 14 mg
Satfat 0 g
Sodium 1268 mg