One-Pot Tuscan White Bean Pasta
This budget-friendly vegetarian pasta combines cannellini beans, diced tomatoes, spinach, garlic, and Italian herbs in one skillet for a hearty dinner with minimal cleanup.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion
- 4 cloves garlic
- 1 teaspoon italian seasoning
- 0.25 teaspoon crushed red pepper
- 4 cups low-sodium vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 12 ounces short dry pasta
- 1 can (15 ounces) cannellini beans
- 5 ounces baby spinach
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Cooking instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until softened, about 4 minutes. (about 4 min) — Medium heat
- Add the minced garlic, Italian seasoning, and crushed red pepper. Cook, stirring, until fragrant, about 30 seconds. (about 1 min) — Medium heat
- Stir in the vegetable broth, diced tomatoes with their juices, pasta, salt, and black pepper. Bring to a boil, then reduce to a steady simmer. (about 5 min) — High heat, then simmer
- Cook uncovered, stirring often so the pasta does not stick, until the pasta is tender and most of the liquid is absorbed, 10 to 12 minutes. Add a splash of water if the pan becomes dry before the pasta is done. (about 12 min) — Medium-low heat
- Fold in the drained and rinsed cannellini beans and spinach. Cook until the beans are hot and the spinach is wilted, about 2 minutes. (about 2 min) — Medium-low heat
- Remove from the heat and stir in the lemon juice. Taste and adjust the salt and pepper. Let stand for 2 minutes before serving. (about 2 min) — Off heat