Penne with White Beans and Greens (Vegan, Soy-Free)


This simple recipe was recently quoted in the “Rocky Mountain News”, but its origin is the “Student’s Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes” by Carole Raymond.

Serves: 4


  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 1/2 cups)
  • 3 large garlic cloves, minced
  • 5 cups chopped escarole or Swiss chard
  • Dash of salt and pinch of ground black pepper
  • One 15-ounce can whole tomatoes
  • One 15-ounce can white beans or navy beans, drained
  • 6 to 9 ounces penne
  • 1 tablespoon fresh lemon juice


• In a medium skillet, heat the oil. Add the onions and saute 5 minutes over medium heat until translucent.

• Add the garlic and cook for 1 minute longer. Stir in the escarole, salt and pepper.

• Cook for 3 to 5 minutes, covered, until the greens are bright green, wilted and reduced by at least half.

• Add the liquid from the tomatoes and coarsely chop tomatoes with a knife right in the can.

• Stir the tomatoes and beans into the skillet and bring the sauce to a gentle simmer.

• Cook the penne in boiling water, stirring occasionally, for 8 to 10 minutes, until al dente. Drain.

• Stir the lemon juice into the sauce. Divide the pasta into 4 serving bowls.

• Top with the sauce and serve immediately.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply