This is a more pasta forward dish (compared to other recipes I’ve made that are more soup-y). Simple but good! I made a pot of cranberry beans (Rancho Gordo brand, the same brand as the cookbook) and saved the bean broth for this - I think this recipe really relies on the bean broth for flavor. You can probably get away with a good vegetable broth and canned beans, though! I didn’t have mushroom powder and used thyme instead of rosemary, still turned out great. Very filling and satisfying. Not a lot of broth though - my pasta absorbed it very quickly.
