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Pasta and Beans

Photo: Dana Gallagher
Prep time 15 mins
Other time 1 hr, 45 mins
Yield Makes 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.