Healthy comfort food! With vitamin-rich celery, spinach, carrots, and white beans, this Minestrone White Bean Pasta is hearty, satisfying, and so tasty!
How often do you find yourself craving vitamin-rich health food?
For me, it’s kind of a rare thing.
My cravings are almost always for something creamy, rich, and indulgent.
But then there’s this Minestrone White Bean Pasta.
This is the kind of recipe I look forward to all day long.
The kind of recipe where I’ll notice the ingredients in the fridge while I’m getting breakfast ready and think, “I can’t wait for dinner.”
This recipe is a cross between a healthy minestrone soup and a craveable bowl of hearty pasta.
The flavors in the chunky tomato sauce mimic a vitamin-rich minestrone soup.
But the pasta makes it a really hearty, filling, comfort food dinner.
This pasta dish is vegetarian and loaded with so many fresh, healthy ingredients.
Here’s a quick run-down of all of the fresh veggies in this pasta:
- Garlic
- Onion
- Carrots
- Celery
- Spinach
- Chopped tomatoes
Plus white beans add creamy, filling, protein-rich deliciousness.
This Minestrone White Bean Pasta is perfect for cold, dreary winter nights.
Steamy hot from the stovetop, the chunky tomato sauce tastes amazing topped with some freshly grated parmesan!
I think this pasta dish is the definition of healthy comfort food!
Here’s the Recipe for Winter Minestrone White Bean Pasta:
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Winter Minestrone White Bean Pasta
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Cuisine: Vegetarian
Description
Healthy comfort food! With vitamin-rich celery, spinach, carrots, and white beans, this Minestrone White Bean Pasta is hearty, satisfying, and so tasty!
Ingredients
- 12 ounces whole wheat rotini pasta (or farfalle)
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 1/3 cup onion, diced (about 1/3 of a small onion)
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 3 small celery stalks)
- 2 cups chopped baby spinach (or substitute baby kale or cabbage)
- 2/3 cup dry white wine
- 1 teaspoon dried oregano
- 1 Tablespoon honey (or substitute 2 tsp agave nectar)
- 2 cups chopped tomatoes
- 15 ounces cannellini white beans, drained and rinsed
- Shredded parmesan (optional)
- Fresh parsley (optional)
- Sea salt and ground black pepper
Instructions
- Bring a stock pot of water to a boil. Salt the water and add the pasta. Cook according to package instructions, until pasta is al dente.
- Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the garlic, onion, carrots, and celery. Season with salt and pepper and cook, stirring often, until veggies are softened, about 8-10 minutes. Add spinach and cook until wilted, about 2 minutes.
- Add the white wine and cook until wine is reduced by two-thirds, about 3-4 minutes.
- Add the oregano, honey, chopped tomatoes, and white beans. Stir until well combined. Season thoroughly with salt and pepper.
- Turn off heat and add pasta to the sauté pan. Stir until pasta is evenly coated in sauce. Season to taste with salt. Transfer pasta to serving plates. Top with parmesan and/or fresh parsley. Enjoy!
Notes
- Chopping the carrots and celery into tiny, bite-sized pieces will help them to cook more quickly.
- This recipe makes a lot of sauce, so be sure to season thoroughly with sea salt – throughout the cooking process – for maximum flavor!
For More Recipes You Might Love, Check Out:
Vegetable and White Bean Soup with Pesto
My Ultimate Vegetarian Shepherd’s Pie
My Ultimate Vegetarian Pasta Bolognese
Easy Vegetarian Skillet Lasagna
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