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White Beans and Greens pasta
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Garlicky White Beans & Greens Pasta

 This Garlicky White Beans & Greens Pasta is the perfect combination of easy, uncomplicated and yet delicious! It's really filling and got extra protein from the beans.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: beans, greens, pasta, tinned food
Servings: 4
Calories: 476kcal
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
  • ½ cup white wine or 1 Tbs mirin & ⅓ cup water
  • 1 teaspoon Marigold Stock Powder or other vegetable stock/bouillion powder
  • 200 g Half a small green cabbage chopped OR 1 big handful of kale OR other greens chopped
  • 2 tbs fresh rosemary finely chopped: You can also used oregano, thyme or sage. Fresh or dried
  • 2 Tbs olive oil
  • Salt & Pepper to taste


  • Put the pasta water on to boil.
  • Meanwhile in a skillet or large frying pan gently fry the garlic & onions.
  • 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.
  • Add the pasta to the pasta water.
  • 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.
  • 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.
  • Serve in bowls with crunchy, spicy, herby breadcrumbs


Calories: 476kcal | Carbohydrates: 77g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 966mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5024IU | Vitamin C: 63mg | Calcium: 123mg | Iron: 4mg