Pasta with Greens and White Beans Recipe | Vegetarian Times Skip to main content

Pasta with Greens and White Beans

30 minutes or fewer
Greens are a good source of vitamin A, beta-carotene and calcium. The beans provide soluble fiber and low-fat protein.



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1 ½ lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried
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2 Tbs. olive oil
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6 cloves garlic, minced
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¼ tsp. crushed red pepper flakes
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⅓ cup vegetable stock or water mixed with 1 tsp. vegetarian "chicken" broth powder
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1 ½ cups cooked or canned cannellini or other white beans, rinsed and drained
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¼ tsp. salt
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12 oz. uncooked pasta such as penne, rigatoni or ziti
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2 Tbs. soy Parmesan cheese, optional


  1. Bring 3 quarts of water to a boil in large saucepan.
  2. Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups.
  3. Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; sauté for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep warm.
  4. While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes. Drain; stir into greens and bean mixture. Top with soy cheese if using.

Nutrition Information: 

20 g
Total Fat: 
7 g
Saturated Fat: 
1 g
86 g
0 mg
283 mg
8 g
0 g
Serves 5

Comments on this Recipe

This was a very nice pasta with a simple yet flavorful taste. I used half the oil to reduce fat. An excellent quick and easy week-night meal, I will make it again.

My wife added kalamata olives and sundried tomatoes, which produced an excellent finished product that was as much a stew than a topping for pasta.