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