Beans and Greens over Pasta Recipe

Name: Beans and Greens over Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or 2 tablespoons canola oil; 4 large garlic cloves, pressed; 1 (10 ounce) box frozen chopped spinach; 2 (15 ounce) cans dark red kidney beans, drained and rinsed; 4 cups low sodium chicken broth; ¼ teaspoon crushed red pepper flakes (optional); ¼ cup grated parmesan cheese; 2 tablespoons freshly chopped basil; fresh ground black pepper (to taste); parmesan cheese, for passing at the table; pasta, of your choice; 3 tablespoons cornstarch, dissolved in; 4 tablespoons cold water

Servings: persons

2 tablespoons olive oil or 2 tablespoons canola oil
4 large garlic cloves, pressed
1 (10 ounce) box frozen chopped spinach
2 (15 ounce) cans dark red kidney beans, drained and rinsed
4 cups low sodium chicken broth
¼ teaspoon crushed red pepper flakes (optional)
¼ cup grated parmesan cheese
2 tablespoons freshly chopped basil
fresh ground black pepper (to taste)
parmesan cheese, for passing at the table
pasta, of your choice
3 tablespoons cornstarch, dissolved in
4 tablespoons cold water

1
Start the water for your pasta.
2
In a 3-4 quart microwavable casserole with lid put the oil in the center.
3
Press all of that yummy garlic into the oil and cover with the frozen block of spinach.
4
Put lid on casserole and place in microwave.
5
Microwave on high for 10 minutes.
6
Remove from microwave and top with drained beans and chicken broth.
7
Put lid back on dish and microwave another 10 minutes.
8
Remove and add the pepper flakes, Parmesan cheese and slurry of 3TB of cornstarch and 4 TB cold water.
9
Stir well.
10
Place back in microwave (covered) and microwave another 10 minutes or until it starts to thicken a little.
11
Stir.
12
At this point get your pasta cooked.
13
Check the beans and greens for taste.
14
Add basil and black pepper to taste.
15
Put pasta in bowls and top with beans and greens.
16
Pass the Parmesan at the table.
17
Serve with a loaf of rustic crusty bread and a nice crisp salad.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil or 2 tablespoons canola oil, 4 large garlic cloves, pressed, 1 (10 ounce) box frozen chopped spinach, 2 (15 ounce) cans dark red kidney beans, drained and rinsed, and more.

Yes, Beans and Greens over Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beans and Greens over Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions