In a large saucepan, add 1 small onion chopped, 3 cloves garlic minced, 2 tsp dried basil, pinch of red pepper, salt to taste. Saute on medium until onion is translucent. Stir in 2 cups chicken/vegetable broth, 1 cup tomato sauce. Simmer on low for 8 min. Add 1 cup brown rice ditalini, 2 cups drained/rinsed cannelini beans. Cook on medium for 6 min. Let it rest for 5 min. Sprinkle cheese and parsley, and serve.
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons dried basil
- Pinch of red pepper flakes
- Salt to taste
- 1 (14.5 ounce) can chicken broth or water with vegetable flavored bouillon
- 1 small can of tomato sauce or 1/2 large can of crushed tomatoes (freeze the other half)
- 1 cup brown rice ditalini or elbow pasta
- 1 (15 ounce) can cannellini beans, with liquid
- In a large saucepan over medium heat, saute onion, garlic, basil, red pepper and salt until onion is translucent.
- Stir in chicken broth or water and bouillon, and tomato sauce or crushed tomatoes, and simmer on low for 5 – 10 minutes.
- Add pasta and drained/rinsed beans and cook on medium heat for about 6 minutes.
- Let it rest for about 5 minutes.
- Serve with grated Parmesan cheese and/or minced fresh parsley.
This is an adaptation to save time on a busy night. Usually, you boil your pasta and saute your onion and garlic in a separate pan, strain your pasta, reserve some of the pasta water and then add the two together. However, when I discovered that I didn’t need to do that step and it could become a one pot meal, I was a happy camper.
Not sure if my amazing Italian cooking grandma would approve, but it was pretty delicious and turned out to be a real time saver. She may not approve the brown rice pasta either, but it is more of a complex carb than regular pasta and it is gluten free!