Kale & White Bean Pasta

When I was a brand new Mom and just starting to cook for our little family of 3, I discovered the beauty of white beans and leafy greens. This combination is delicious and healthy, packed full of nutrients and great for nights you'd rather skip the meat.

There are so many variations on this meatless meal, it can be made into a soup, salad, cheesy bean bake, but my favorite has been a simple (and vegan!) pasta recipe.

The herbs are optional, you can substitute whatever you wish, and the kale of course can also be replaced by spinach, chard, etc.

Kale and White Bean Pasta 

serves 3-4 adults


1 small bunch kale
3/4 box pasta
1 can of white beans (cannellini, navy, or other white bean)
1 clove garlic, chopped
1/4 c olive oil
1 tsp rosemary (or to taste)
parmesan cheese (optional, non-vegan)


1. Set the pasta water to boil, add the pasta when it is ready and cook according to package directions.

2. Heat the olive oil in a pan over medium heat. Add the garlic and herbs and let them gently cook and release their fragrances.

3. Rinse and roughly chop your kale, and then add it to the oil.

4. Drain and rinse your beans, then pour them into the pan.

5. When the mixture comes to a boil, allow it to simmer for a minute or two until the kale is wilted and the beans are soft and then remove from the heat.

6. Pour the oil over the drained pasta, and serve with parmesan cheese if desired