2 tablespoons olive oil
2, 15-ounce cannellini beans, rinsed and drained
1 cup of low-sodium vegetable stock
3 cups water
2 small tomatoes, diced (you could also use about 1/4 cup of marinara sauce)
1/4 cup diced onion
2 garlic clove, minced
3/4 cup ditalini macaroni (or any small pasta)
1/4 cup Parmesan cheese, grated
1 teaspoon hot pepper flakes
1/4 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh parsley (more for garnish if you’d like), torn into small pieces
1 In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
2 Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until it’s about 3/4 of the way finished (still slightly firm).
3 Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
4 Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.