Ingredients and Weight:
- 1 cup (200g) dried navy beans, picked over and rinsed
- 8 cups (2L) chicken broth or water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon (15g) dried oregano
- 1 teaspoon (5g) dried thyme
- 1/2 teaspoon (2.5g) salt, more to taste
- 1/4 teaspoon (1.25g) black pepper
- 1 cup (200g) ditalini pasta
- 1 cup (250g) chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot, combine the navy beans, chicken broth, onion, carrots, celery, garlic, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
- Add the pasta and cook for 10-12 minutes, or according to package directions.
- Stir in the parsley and serve.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15g
- Carbohydrates: 40g
- Fat: 5g
- Fiber: 10g
Dish Characteristics:
- Hearty and filling
- Delicious and flavorful
- Suitable for vegetarians
- Can be made ahead of time
User Comments:
- "This is one of my favorite winter meals. It's so comforting and delicious."
- "I love the combination of beans, pasta, and vegetables. It's a healthy and satisfying meal."
- "I added a little bit of sausage to mine, and it was amazing!"
- "This is a great recipe for a crowd. It's easy to make and everyone loves it."
- "I always make a big pot of this on Sunday and eat it all week long."
Special Precautions and Tips:
- Be sure to pick over the beans and remove any stones or debris.
- If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing from heat and letting them sit for 1 hour.
- If you want a thicker soup, you can puree some of the beans with a blender before adding them back to the pot.
- Serve with grated Parmesan cheese and crusty bread for dipping.
