Pasta With Shell Beans & Greens

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Servings: 4 Difficulty: Advanced
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A hearty, rustic Italian-style dish combining tender beans, wilted greens, and pasta in a savory olive oil sauce.
Pasta With Shell Beans & Greens recipe image
Pasta With Shell Beans & Greens recipe image
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Pasta With Shell Beans & Greens

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 52.2

Description

This comforting pasta dish celebrates the simplicity of Italian home cooking by pairing earthy shell beans with fresh, bitter greens. The beans are simmered with sage, garlic, and carrot to create a rich, aromatic base that infuses the dish with deep flavor. Wilted greens, such as kale or mustard greens, add a vibrant texture and nutritional boost, while the pasta binds everything together in a light, olive oil-based sauce. It is a satisfying, plant-based meal that feels both nourishing and elegant. Perfect for weeknight dinners or casual gatherings, this recipe highlights seasonal ingredients and requires minimal effort for maximum taste. Serve it family-style for a warm, communal dining experience that brings rustic charm to your table.

Ingredients

Directions

  1. Shell the cranberry beans and place them in a saucepan with enough water to cover.
  2. Add 1 bay leaf, half of the sage leaves, and 1 tablespoon of olive oil to the beans.
  3. Slice 1 garlic clove and add it to the pan along with the finely diced carrot.
  4. Season lightly with salt and simmer until the beans are tender, about 30 minutes, adding more water if needed.
  5. Once tender, set the beans aside in their cooking liquid.
  6. Remove tough stems from the greens and roughly chop the leaves.
  7. Heat 2 tablespoons of olive oil in a large skillet over medium heat and gently wilt the finely diced red onion.
  8. Chop the remaining garlic cloves and sage leaves, then add them to the skillet with the red pepper flakes.
  9. Cook for a few minutes until fragrant, then add the chopped greens.
  10. Add about 1/2 cup of the bean cooking liquid and salt to taste; cook until the greens are tender, about 15 minutes.
  11. Add the cooked beans and enough additional bean liquid to create a light sauce, then combine well.
  12. Cook the pasta in a large pot of boiling, salted water according to package directions until al dente.
  13. Drain the pasta and add it directly to the skillet with the greens and beans.
  14. Toss everything together to coat the pasta evenly, then transfer to a heated serving dish.
  15. Drizzle with the remaining olive oil and season generously with freshly ground pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 52.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 13.6g5%
Dietary Fiber 5.2g21%
Sugars 4.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using dried beans instead of fresh pods, soak them overnight and simmer for 1-2 hours or until tender.

You can substitute kale, collard greens, or turnip greens for the mustard greens.

For a vegan version, omit the cheese. If desired, serve with freshly grated Parmesan or Pecorino Romano.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: pasta, beans, greens, shell beans, cranberry beans, sage, olive oil, garlic, vegan, vegetarian, italian, dinner, hearty, rustic, kale, mustard greens, plant-based, comfort food, simmer, toss
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