Pasta with Two Beans and Escarole

Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky.

Pasta with Two Beans and Escarole

Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty.

5 from 1 vote

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Course: Pasta

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: pasta and vegetable recipe, pasta recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6

Calories: 121kcal

Author: Veg Kitchen

Ingredients

• 8 –10 oz fusilli or rotini whole grain or tri-color
• 2 tbsp extra-virgin olive oil
• 1 medium onion chopped
• 3 –4 cloves garlic minced
• ½ large head escarole well washed, cut into ½-inch wide strips
• 1 ½ cups or 1 15 oz can cannellini (large white beans), drained and rinsed
• 1 ½ cups or 1 15 oz can pink or kidney beans, drained and rinsed
• ¼ cup sun-dried tomatoes oil-cured or not, as desired, cut into narrow strips
• ¼ cup minced fresh parsley
• salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Heat about half of the oil in a large, wide skillet. Add the onion and garlic and sauté over medium-low heat until golden, then add the escarole and cover. Steam with only the water clinging to the leaves until wilted, about 4 to 5 minutes, stirring once or twice.
• Add the beans to the skillet along with the dried tomatoes. Cook for 5 to 7 minutes longer, or until everything is well heated through.
• Combine the cooked pasta with the skillet mixture in a large serving bowl. Add the remaining olive oil and toss together. Serve at once.

Nutrition

Calories: 121kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 24mg | Potassium: 426mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 75mg | Calcium: 113mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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Here are more:

• Vegan Dinner Recipes and Pasta Entrées.
  
• easy bean main dishes
• hearty pasta recipes
• kale, collards, and other hardy greens.