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Patricia Conte
Course Pasta, Primi
Cuisine Italian
Servings 6 servings


  • 2 tablespoons olive oil
  • 2, 15- ounce cannellini beans or Great Northern beans, rinsed and drained
  • 1 cup of low-sodium vegetable stock
  • 3 cups water
  • 2 small tomatoes diced (you could also use about 1/4 cup of marinara sauce)
  • 1/4 cup diced onion
  • 2 garlic clove minced
  • 3/4 cup elbow macaroni or any small pasta
  • 1/4 cup or a bit more Parmesan cheese, grated
  • 1 teaspoon hot pepper flakes
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh parsley more for garnish if you’d like, torn into small pieces


  • In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
  • Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until it’s about 3/4 of the way finished (still slightly firm).
  • Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
  • Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.