Brothy Beans & Pasta

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This pantry series is forcing me to get creative in many ways. And I’m sure you’re forced to get creative with what you have, too. This recipe for brothy beans and pasta is super versatile with many substitution options, so you can use what you have.

There are three things that I always have on hand – pasta, broth, and beans.

So when I was looking for another addition to this pantry series, I thought I’d use all three.

If you have a lot on hand – see some of my other pantry recipes like my pantry pasta and pantry beans.

This is kind of a simple pasta e fagioli – it just has less vegetables and is a little less “soupy.”

Right now’s a great time to experiment with what you have. Even though this recipe calls for carrots and celery, you can use whatever veggies you have on hand.

Great additions for some flavor are onions, spinach, or canned tomatoes.

Also feel free to omit the pasta if you’d rather just have beans.

The beauty of cooking with what you have is that it doesn’t have to be perfect! It’s all about using what you have to make something delicious.

Brothy Beans & Pasta Ingredients

• 4 cups any kind of broth or stock
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• bay leaves
• 2 cans cannellini or great northern beans, rinsed
• 1/2 package small pasta – I used acini de pepe
• salt and pepper, to taste

Directions

Add stock, celery, and carrots, and bay leaves to a large pot over medium heat.

Bring to a boil and let simmer for 10 minutes.

Add beans and pasta and cook for about 7 minutes, or until pasta is done to your liking.

Season with salt and pepper to taste. Enjoy!

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