When I think about weeknight dinners that bring everyone together, Pasta and Beans is a dish that always comes to mind. Living in Morocco, the vibrant markets filled with fresh produce inspire me daily, but sometimes you just crave a warm, hearty dish that feels like a hug from the inside. The first time I made this recipe, I was juggling a million things my son was doing homework, my daughter was asking when dinner was ready, and I realized I had forgotten to buy the crusty bread I had planned to serve with it. Thankfully, this recipe turned out to be so good that it barely needed any accompaniment. Now, it’s one of my go-to meals!
What Makes This So Good
- Satisfying and filling: Packed with protein and veggies, it’s perfect for a comforting meal.
- One-pot convenience: Fewer dishes to clean! You’ll have more time for family chats or relaxing.
- Quick and easy: Whip it up in under 30 minutes. Perfect for busy weeknights.
Ingredients
- 2 cups (220 g) ditalini pasta
- 1 pound (450 g) ground beef
- 1 can (15 ounces / 425 g) cannellini beans, drained and rinsed
- 1 can (15 ounces / 425 g) diced tomatoes
- 1 cup (130 g) chopped carrots
- 1 cup (130 g) chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups (1 L) beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Smart Swaps
- Ground turkey or chicken: Leaner alternatives if you’re watching your fat intake.
- Vegetarian option: Swap ground beef with mushrooms or lentils and use vegetable broth.
- Pasta choice: If you can’t find ditalini, any small pasta shape works great.
Directions
- In a large pot, brown the ground beef over medium heat until cooked through (internal temperature should reach 160°F / 71°C). Drain excess fat.
- Add onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes, cannellini beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add the ditalini pasta and cook until al dente, following the package instructions (usually around 7-9 minutes).
- Serve hot, garnished with grated Parmesan cheese.
Pro Tips
- Make-ahead: You can prepare the soup base (steps 1-3) in advance and just add the pasta when you’re ready to eat.
- Transporting: This dish is great for potlucks. Just make sure to keep it hot, or reheat it well before serving!
- Re-crisping: If you’re reheating leftovers in the oven, add a splash of broth to keep it moist.
Variations
- Spicy kick: Add a teaspoon of red pepper flakes for a bit of heat.
- Herby twist: Use fresh herbs like basil or parsley for a pop of freshness.
- Creamy touch: Stir in a splash of heavy cream or half-and-half just before serving.
Serving Ideas
This Pasta and Beans dish is delicious on its own, but for a complete meal, consider serving it with a simple side salad or some crusty bread (if you remember!). A drizzle of olive oil or a dash of balsamic vinegar can elevate the flavor quite a bit.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over medium-low heat, adding a bit of broth to loosen it up as it warms.
FAQs
Can I freeze this dish?
Yes! Freeze it in an airtight container for up to 3 months. Just remember to add the pasta after defrosting to avoid mushiness.
What if I don’t have beef broth?
You can use chicken broth or vegetable broth instead; just adjust seasoning if needed.
Can I add more vegetables?
Absolutely! Spinach, kale, or zucchini would all make excellent additions.
Pasta and Beans
A comforting one-pot dish perfect for busy weeknights, combining pasta, ground beef, and beans.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 2 cups (220 g) ditalini pasta
- 1 pound (450 g) ground beef
- 1 can (15 ounces / 425 g) cannellini beans, drained and rinsed
- 1 can (15 ounces / 425 g) diced tomatoes
- 1 cup (130 g) chopped carrots
- 1 cup (130 g) chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups (1 L) beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, brown the ground beef over medium heat until cooked through (internal temperature should reach 160°F / 71°C). Drain excess fat.
- Add onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the diced tomatoes, cannellini beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add the ditalini pasta and cook until al dente, following package instructions (usually around 7-9 minutes).
- Serve hot, garnished with grated Parmesan cheese.
Notes
Great for potlucks and can be made ahead, adding pasta just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Omnivore