Garlicky White Beans & Greens Pasta
Prep Time
10 mins
Cook Time
15 mins
Servings: 4
Author: Louise-Claire Cayzer
  • 250 g pasta , I like to use penne
  • 1 tin white beans , rinsed.
  • 4-5 cloves garlic , finely chopped
  • 1 small white onion or large banana shallot , finely diced
  • 1/2 cup white wine (or 1 Tbs mirin & 1/3 cup water)
  • 1 tsp Marigold Stock Powder (or other vegetable stock/bouillion powder)
  • Half a small green cabbage chopped OR 1 big handful of kale , chopped
  • 2 tbs fresh rosemary , finely chopped
  • 2 Tbs olive oil
  • Salt & Pepper to taste
  1. Put the pasta water on to boil.
  2. Meanwhile in a skillet or large frying pan gently fry the garlic & onions.
  3. Add in the beans, rosemary, wine (or mirin & water) plus the marigold stock powder & simmer for a few minutes, squishing the beans a bit with a fork to release a bit of their creamy starch.
  4. Add the pasta to the pasta water.
  5. Add the greens into the beans, mix around & clamp a lid of some type over the lot & let it all steam to wilt the greens.
  6. Once the pasta is cooked al dente, reserve a little of the cooking water, then drain. Mix in with the beans & greens, adding a little of the reserved water if it looks a little dry.
  7. Serve in bowls with crunchy, spicy, herby breadcrumbs