Healthy comfort food! With vitamin-rich celery, spinach, carrots, and white beans, this Minestrone White Bean Pasta is hearty, satisfying, and so tasty!
- 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
- 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!
- 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!
Keywords: Healthy, Easy, Vegetarian, Vegan, Minestrone, Vegetable, Pasta, White Bean