Tuscan White Bean Pasta
Tuscan white bean pasta is the ultimate quick and easy dinner that is sure to please everyone! Ready in 15 minutes, this sun-dried tomato and kale pasta recipe is comforting without being overly heavy. This healthy meatless meal is made with pantry staples and great for meal prep.
If you love the flavors of this white bean Tuscan pasta, try this Mediterranean Orzo with Kale or Tuscan White Beans and Rice.
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Why you will love this recipe
- Quick and easy recipe
- Simple, pantry ingredients
- Great for meal prep or feeding a crowd
Ingredient highlights
- Pasta of choice – If you want to add even more protein, use a legume-based pasta (like chickpea pasta or lentil pasta.
- Canned diced tomatoes (drained) – you can use regular diced tomatoes or fire-roasted.
- Balsamic vinegar – balsamic vinegar is my secret ingredient anytime I’m using canned tomatoes, as it helps remove the tinned flavor.
- Sundried tomatoes in oil – sun-dried tomatoes packed in oil are such a great way to add flavor to any dish.
- Frozen kale or spinach
- White beans – use whatever white beans you have on hand. Cannellini beans are my go-to, but any white bean will do, including great northern white beans, butter beans and chickpeas.
How to make tuscan white bean pasta
Prep your ingredients: Finely chop the onion. Thinly slice the garlic.
When the skillet is hot, add the olive oil and the onion and cook 3-4 minutes. After 3-4 minutes, add the garlic and cook 1-2 more minutes.
While the onions are cooking, drain out the juice from the canned tomatoes and rinse and drain the white beans.
Cook the pasta for the lowest recommended time stated on the package (for example if it says cook 5-6 minutes, cook to 5 minutes). The pasta will cook a bit in the sauce too.
After the garlic has been cooking 1-2 minutes with the onions, take about ¼ cup of the cooking liquid from the pasta and pour it over the onions and garlic. Scrape the bottom of the skillet.
Add the drained tomatoes, balsamic vinegar, sundried tomatoes, and spices to the skillet with the onions and garlic. Cook 1-2 minutes.
Add in the frozen kale to the skillet and stir well.
Add the drained pasta and white beans to the skillet. Cook 1-2 minutes to allow the kale to fully defrost and all the flavors to come together in the pan.
Other additions
- Freshness: Fresh basil or pesto (added at the end)
- Spice: Red pepper flakes
- Veggies: Roasted red peppers, artichoke hearts
- Cheese: Mozzarella, parmesan, goats cheese, feta
- Protein: Hemp hearts, 10 Minute Italian chicken, shredded chicken, shrimp, chicken sausage, balsamic tofu
Common questions
How to add more protein with pasta?
To increase the protein in this meatless meal, use a legume-based pasta. The most common on the market at chickpea pasta and lentil pasta. Some of my favorites are:
- Tolerant Brand pasta (the green lentil is the best)
- Barilla chickpea pasta (there are no added gums to this, I really like it).
- Trader Joe’s Yellow Lentil and Brown Rice pasta, or the red lentil penne pasta are both great. They have good texture and taste.
Can you make this lower in carbs?
Yes, if you want to make this Tuscan white bean pasta lower in carbs, you can replace the pasta with zucchini noodles, spaghetti squash, or hearts of palm pasta.
If you love this pasta recipe, you should try
Tuscan White Bean Pasta
Ingredients
- 12 oz pasta of choice
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 28 oz can diced tomatoes
- 1.25 tsp sea salt
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tbsp balsamic vinegar
- 1 cup frozen kale or spinach
- 1/4 cup chopped sundried tomatoes in oil
- 1 can white beans (15 oz).
Instructions
- Bring a large pot of water to a boil to cook the pasta.
- Place a large skillet or pot over medium heat.
- Chop the onions and thinly slice the garlic.
- When the skillet is hot, add the olive oil and onions, cook 3-4 minutes. After 3-4 minutes add the garlic and cook 1-2 more minutes.
- When water comes to a boil, add pasta and cook according to package directions (cook the minimum time).
- While onions are cooking, rinse and drain the white beans and drain the liquid from the diced tomatoes.
- Remove some of the cooking water from the pasta (even if it's still cooking) and add about 1/4 cup to the onions and garlic to scrape down the skillet (you can also use water).
- Add the drained tomatoes, salt, spices, balsamic vinegar, sundried tomatoes,. Stir well.
- Add frozen kale and cook 2-3 minutes to let kale defrost.
- When pasta is done cooking, drain it and add it to the tomato mixture with the white beans. Simmer 1-2 minutes to let the flavors come together.
Notes
- Be sure to drain the canned tomatoes
- Use fresh or frozen spinach or kale. If using fresh, use 3-4 cups fresh, chopped.
- Balsamic vinegar is a key ingredient to remove the tinned flavor from the tomatoes.
- Use some of the oil in the sundried tomato jar, it’s packed with flavor.
- Add more protein by using a legume-based pasta like chickpea pasta or lentil pasta.
- Take some of the cooking liquid from the pasta it will help create a sauce that “sticks” to the noodles.
- Short on time? Chop onions and garlic in a mini food processor. Chop onions up to 5 days in advance and store them in an airtight container.
- Fridge: airtight container for up to 4 days. Reheat in the microwave (1-1:30) or on the stove (low to medium low heat, covered).
- Freezer: Freeze in a freezer safe container for up to 3 months. I recommend freezing leftover pasta in individual servings for a quick meal anytime! I use Soupercubes to do this.
