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Recipe Description

Cannellini Beans and Pastina is a cozy Italian comfort food made with creamy white cannellini beans, tiny pastina pasta, tender vegetables, tomatoes, and a flavorful broth. It is simple, hearty, budget-friendly, and perfect for a comforting weeknight meal.

The combination of creamy beans and delicate pastina creates a wonderfully satisfying texture, while carrots, celery, tomatoes, garlic, and Italian herbs add layers of flavor. Serve it warm with Parmesan and crusty bread for a delicious bowl of homemade Italian goodness.

Recipe Tips

Use canned cannellini beans for a quick and easy version, or use cooked dried beans.
Rinse canned beans before adding them to remove excess liquid and sodium.
Cook the vegetables slowly so they become tender and flavorful.
Add the pastina toward the end because tiny pasta cooks quickly.
If the soup becomes too thick, add extra broth to reach your preferred consistency.
For an extra creamy texture, mash some of the beans against the side of the pot before adding the pastina.

Cannellini Beans and Pastina

Author: Devid M Cuisine:Italian Courses:Soups Main Lunch Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:6 servingsCalories:350 kcal

Description

This easy Cannellini Beans and Pastina recipe combines creamy white beans, tiny pasta, vegetables, tomatoes, and savory broth for a comforting Italian meal that’s simple, hearty, and delicious.

Instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the tomatoes: Stir in the diced tomatoes and cook for 2–3 minutes, allowing their flavors to develop.
Add the beans and broth: Add the cannellini beans, broth, Italian seasoning, oregano, black pepper, salt, red pepper flakes, and bay leaf. Stir well.
Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat and simmer for about 15 minutes so the vegetables become tender and the flavors combine.
Add the pastina: Stir in the pastina and cook according to the package directions, usually about 5–8 minutes, until tender.
Adjust the consistency: If the soup becomes too thick, stir in a little extra broth or water. For a creamier texture, mash a small portion of the beans with the back of a spoon.
Finish the soup: Remove the bay leaf and stir in the fresh parsley. Add lemon juice if desired and taste for seasoning.
Add Parmesan: Stir in the grated Parmesan or sprinkle it over individual servings.
Serve: Ladle the hot Cannellini Beans and Pastina into bowls and serve immediately with extra Parmesan and crusty bread.

Notes

Pastina: Any very small pasta can be used if traditional pastina is unavailable.
Beans: Great Northern beans or navy beans can be substituted for cannellini beans.
Broth: Vegetable broth keeps the recipe vegetarian, while chicken broth adds extra savory flavor.
Creamier texture: Mash ½ cup of the beans before adding the pastina.
Pasta absorbs liquid: The soup will thicken as it sits, so add extra broth when reheating.
Cheese: Parmesan adds richness, but you can leave it out for a dairy-free version.

Nutrition

Nutrient	Amount Per Serving
Calories	320 kcal
Protein	15 g
Carbohydrates	48 g
Fat	8 g
Saturated Fat	2 g
Fiber	10 g
Sugar	6 g
Sodium	650 mg
Cholesterol	5 mg

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze the bean soup without the pastina for up to 3 months for the best texture.
Reheating: Reheat gently on the stovetop and add extra broth or water because the pastina will absorb liquid as it sits.

Serving Suggestions

Serve Cannellini Beans and Pastina hot with freshly grated Parmesan, chopped parsley, crusty Italian bread, or garlic bread. A simple green salad or roasted vegetables also make excellent sides.

Frequently Asked Questions

It is a comforting Italian-style soup made with creamy cannellini beans, tiny pastina pasta, vegetables, tomatoes, and broth.

Yes. Canned cannellini beans make this recipe quick and convenient; simply drain and rinse them before using.

Mash some of the beans directly in the pot before adding the pasta. This naturally thickens the broth without adding cream.

You can substitute other tiny pasta shapes such as acini di pepe, orzo, stelline, or small ditalini.

Yes. Use vegetable broth instead of chicken broth and omit Parmesan or use a vegetarian Parmesan-style cheese.

It keeps refrigerated for up to 4 days. Add extra broth when reheating because the pastina continues absorbing liquid.

Devid Moretti

Name: Cannellini Beans and Pastina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, sliced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 1 cup diced tomatoes; 4 cups vegetable or chicken broth; 3 cans (15 ounces each) cannellini beans, drained and rinsed; 1 cup pastina or other tiny pasta; 1 teaspoon Italian seasoning; ½ teaspoon dried oregano; ½ teaspoon black pepper; ½ teaspoon salt, or to taste; ¼ teaspoon red pepper flakes, optional; 1 bay leaf; 1 tablespoon fresh parsley, chopped; ¼ cup freshly grated Parmesan cheese; 1 tablespoon fresh lemon juice, optional

Your Trusted Italian Chief

Chef David Moretti is a passionate chef who loves bringing the warmth and flavors of Italian cooking into everyday kitchens. With a focus on fresh ingredients, comforting recipes, and simple cooking techniques, David shares delicious dishes that are easy to prepare and enjoyable to share with family and friends.

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