There’s something truly magical about a hearty bowl of Cavatelli & White Bean Stew on a chilly autumn evening that warms you up from the inside out. Made with simple, wholesome ingredients and ready in about 30 minutes, the simplicity and heartiness of this dish make it an ideal choice for a cozy dinner, and leftovers can be enjoyed for the next day’s lunch.
With its humble origins in Italian cuisine, Cavatelli & White Bean Stew is a simple yet satisfying combination of flavors and textures. The creamy white beans add a velvety richness, and the little shell shaped Cavatelli perfectly catch all the delicious broth.
For the pasta, I use Cavatelli, which are small and shell shaped. The shells are a great shape to catch all that delicious broth. The type of pasta is not important, but you will want to use a shape with lots of nook and crannies to trap the sauce.
To thicken the stew, I blend half the beans with a cup of broth before adding them to the pot. The velvety pureed beans naturally thicken the dish. The stew will thicken even more as it cools, so if you are going to be reheating, you will need to add a bit more broth to thin it out a bit.
I like to add a couple of tablespoons of nutritional yeast to the stew before serving. It’s not absolutely necessary, however it adds creaminess, extra flavor and as well as nutrients.
This recipe is so absolutely mouthwatering that it went viral on One Green Planet! So, why not indulge in this delightful and comforting dish tonight? Let the incredible aroma of this Cavatelli & White Bean Stew fill your kitchen and embrace the joy of savoring every single spoonful.
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Cavatelli & White Bean Stew
- ½ lb Cavatelli pasta
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 medium carrot diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups Cannellini, Great Northern, or Pinto beans cooked, or 2 cans
- 2-3 cups vegetable broth
- 1 teaspoon thyme
- 2 tablespoons nutritional yeast
- 1 cup microgreens, spinach, kale or any green you enjoy
- Bring a pot of salted water to a boil and cook the pasta to al dente. Set aside.
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onions, carrots and garlic and sauté until light golden and soft, about 3-4 minutes.
- Add the tomato paste and cook another couple of minutes.
- While the vegetables are cooking, add half the beans and 1 cup of the vegetable broth to a food processor or blender. Puree until smooth.
- Add the broth, the pureed beans, the remaining whole beans and the thyme to the pot and simmer for 10 minutes. Season with salt & pepper to taste. You may need to add more broth to get the consistency you like.
- Remove the stew from the heat, and stir in the nutritional yeast (if using), the cooked pasta and the greens.
- Season to taste with salt and pepper.