Name: Italian White Bean Pasta Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: italian
Ingredients: 2 tbsp extra virgin olive oil (plus more for drizzling); 3 null shallots (diced); 3 null garlic cloves (finely chopped); 1 sprig fresh rosemary ((optional but recommended)); 1 null bay leaf; 1 null dried red chili pepper ((can substitute with 0.25 to 0.5 tsp red pepper flakes)); 0.5 can whole peeled tomatoes (crushed); 0.5 can cannellini beans (drained, rinsed (first half)); 0.25 tsp kosher salt (plus more to taste); null null black pepper (to taste); 3 cups water ((720 ml)); 6 oz short pasta ((168g), such as orecchiette, ditalini, macaroni, etc.); 0.5 can cannellini beans (drained, rinsed (remaining half)); 0.25 cup creamy plant-based milk (such as oat milk or “lite” coconut milk); 2 tbsp nutritional yeast; 0.5 null lemon (zested, then juiced); 1 tbsp white or yellow miso paste ((optional)); null null flat-leaf italian parsley (chopped)

Instructions

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1

Crush (28 oz / 795g) whole peeled tomatoes (0.5 can) by hand, reserving the juices.
2

Heat a medium saucepan over medium heat. Add extra virgin olive oil (2 tbsp). Once hot, add shallots (3) and a pinch of kosher salt (0.25 tsp). Cook, stirring, until soft and translucent (4-6 minutes). Add cloves (3 garlic) and cook for another 2-3 minutes until soft and golden, stirring often.
3

Add fresh rosemary (1 sprig), leaf (1 bay), and red chili pepper (1 dried). Cook, stirring, until fragrant (about 30 seconds).
4

Add the crushed (28 oz / 795g) whole peeled tomatoes (0.5 can) and cannellini beans (0.5 can) (drained, rinsed). Season with kosher salt (0.25 tsp) to taste. Cook, stirring occasionally, until tomatoes thicken and turn jammy (6-8 minutes).
5

While tomatoes cook, make the white bean puree. Add the remaining cannellini beans (0.5 can) (drained, rinsed) to a food processor with (60 ml) creamy plant-based milk (0.25 cup), nutritional yeast (2 tbsp), lemon (0.5) zest and juice, white or yellow miso paste (1 tbsp) (if using), kosher salt (0.25 tsp) and [freshly cracked black pepper] to taste. Blend until smooth. Adjust seasonings as needed.
6

Once tomatoes have cooked down, add (720 ml) water (3 cups) and the white bean puree to the saucepan. Increase heat to medium-high and bring to a rapid simmer. Add (168g) short pasta (6 oz) and cook, stirring every few minutes, until pasta is al dente and sauce has thickened (12 to 16 minutes). Remove the red chili pepper (1 dried), fresh rosemary (1 sprig) and leaf (1 bay). Season with kosher salt (0.25 tsp) and [freshly cracked black pepper] to taste.
7

Divide between 2 or 3 bowls. Drizzle with more [extra virgin olive oil] and [freshly cracked black pepper]. Garnish with chopped [flat-leaf italian parsley], if using.