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White Beans and Greens pasta
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Garlicky White Beans & Greens Pasta

Prep Time10 mins
Cook Time15 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