Pasta and Beans
A comforting one-pot dish blending tender cannellini beans, savory ground beef, and pasta in a fragrant tomato-and-herb broth, perfect for cooler evenings.
Ingredients
Main Ingredients
- 1 lb ground beef Use halal-certified beef for a fully halal-friendly meal.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced Don’t let the garlic burn.
- 1 can (15 oz) cannellini beans, drained and rinsed Swappable with great northern or navy beans.
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth Use halal-certified broth if needed.
- 1 cup small pasta (like ditalini) Small pasta ensures even distribution.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- as needed tablespoon Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.
- Add the diced onions, carrots, and celery. Cook until the vegetables are softened, about 5–7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced tomatoes, cannellini beans, beef broth, oregano, basil, salt, and pepper. Bring to a boil.
- Stir in the pasta and reduce heat to a simmer. Cook until the pasta is tender, about 10–12 minutes.
- Taste and adjust seasoning if necessary. Serve hot with crusty bread.
Notes
For a thicker stew, mash some beans. Consider variations like vegetarian swaps, using gluten-free pasta, or adding greens toward the end of cooking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 8gSugar: 3g
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