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Creamy Pasta and Bean Stew for a Cozy Dinner

Creamy Pasta and Bean Stew for a Cozy Dinner

Discover the comfort of a warm, hearty meal with this Creamy Pasta and Bean Stew. Perfect for a cozy dinner, this dish is not only packed with flavor but also brings together the satisfying textures of small pasta and creamy white beans in a rich, tomato-based broth. It’s a delightful choice for weeknight meals, offering both nutrition and taste in every spoonful.

Why You’ll Love This Recipe

This creamy pasta and bean stew is a go-to dish that checks all the boxes for a satisfying dinner. It’s simple to make, comforting, and loaded with wholesome ingredients.

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  • Hearty and Filling: The combination of pasta and beans provides a satisfying meal that will keep you full.
  • Quick and Easy: Perfect for busy weeknights, this recipe comes together in under 30 minutes.
  • Customizable: Adjust the herbs and spices to match your preferences and pantry staples.
  • Vegetarian Delight: Packed with plant-based protein and nutrients, it’s a great choice for vegetarians and meat-eaters alike.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • Fresh parsley, chopped (for garnish)

How to Make Creamy Pasta and Bean Stew

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  2. Add the minced garlic and cook for an additional minute, until fragrant.
  3. Stir in the diced tomatoes, vegetable broth, white beans, oregano, and basil. Bring the mixture to a boil.
  4. Once boiling, add the small pasta and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the pasta is al dente.
  5. Stir in the heavy cream, and season with salt and pepper to taste. Allow to simmer for another 2-3 minutes to heat through.
  6. Remove from heat and garnish with fresh parsley before serving.

Tips for the Best Results

  • For a thicker stew, reduce the amount of broth slightly or let it simmer uncovered for a few extra minutes.
  • Experiment with different types of beans, such as chickpeas or kidney beans, for a twist on texture and flavor.
  • If you prefer a bit of heat, add a pinch of red pepper flakes when sautéing the garlic.

Easy Variations

  • Swap the heavy cream for coconut milk for a dairy-free version with a hint of sweetness.
  • Add in chopped spinach or kale during the last few minutes of cooking for added greens.
  • Incorporate diced carrots or celery with the onion for extra veggie goodness.

What to Serve With It

  • Crusty bread or garlic bread for dipping.
  • A simple green salad with a light vinaigrette.
  • Grated Parmesan cheese sprinkled on top for an added savory touch.

Storage and Reheating

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.

Recipe Card

Recipe Name: Creamy Pasta and Bean Stew
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 ounces) white beans, drained and rinsed
  • 1 cup small pasta (such as ditalini or elbow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  2. Add the minced garlic and cook for an additional minute, until fragrant.
  3. Stir in the diced tomatoes, vegetable broth, white beans, oregano, and basil. Bring the mixture to a boil.
  4. Once boiling, add the small pasta and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the pasta is al dente.
  5. Stir in the heavy cream, and season with salt and pepper to taste. Allow to simmer for another 2-3 minutes to heat through.
  6. Remove from heat and garnish with fresh parsley before serving.

Notes:
For a thicker stew, reduce the amount of broth slightly or let it simmer uncovered for a few extra minutes.

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