Description
Easy vegetarian and high fiber. Using chicken broth (affiliate) makes the elbow (affiliate) pasta more flavorful. Enjoy as a great weeknight dinner.
Ingredients
- 1-2 Tbsp Olive Oil (affiliate)
- 1 garlic (minced)
- 1 medium onion (chopped)
- 1 carrot (diced)
- 2 cans of cannellini beans
- 1/2 tsp dried rosemary (affiliate)
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 3 cups of chicken broth (affiliate) (low sodium) 2 cups of boiling water for pasta and 1 cup goes in bean mixture
- 2 cups elbow (affiliate) pasta (gluten free or regular)
- Salt and Pepper (optional)
Instructions
- Cut the carrots, onion, and garlic. Set aside.
- Bring 1/2 water (1 cup) and 1/2 (2 cups) chicken broth (affiliate) to a boil in a medium saucepan. Add elbow (affiliate) pasta and cook according to the box (7 minutes or so).
- In a large skillet, add 1-2 Tbsp olive oil (affiliate) heat and garlic, onion, carrot. Saute for 5 minutes or until onion and carrots are soft. Add rosemary, parsley, and basil and stir. Add salt and pepper if desired.
- Add 1 cup of chicken broth (affiliate) to cover the beans mixture. Stir and heat for another 5-10 minutes until thicker.
- Drain pasta and add to the bean mixture. If it looks dry, add some non-dairy spread and stir.
- Serve immediately and enjoy.
- Prep Time: 13 minutes
- Cook Time: 10 minutes
- Category: pasta
- Method: stove top
- Cuisine: italian
Nutrition
- Serving Size: 1 cup
- Calories: 424.98 kcal
- Sugar: 3.5 g
- Sodium: 531.79 mg
- Fat: 3.99 g
- Saturated Fat: 0.66 g
- Trans Fat: 0.0 g
- Carbohydrates: 79.44 g
- Fiber: 9.07 g
- Protein: 18.21 g
- Cholesterol: 0.0 mg