Penne with White Beans and Greens


This simple penne with white beans and greens 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.

Special Diet Notes: Penne with White Beans and Greens

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free peanut-free, soy-free, vegan, plant-based, and vegetarian. Optionally gluten-free.

Penne with White Beans and Greens
Serves: 4
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1½ 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
  1. In a medium skillet, heat the oil. Add the onions and saute 5 minutes over medium heat until translucent.
  2. Add the garlic and cook for 1 minute longer. Stir in the escarole, salt and pepper.
  3. Cook for 3 to 5 minutes, covered, until the greens are bright green, wilted and reduced by at least half.
  4. Add the liquid from the tomatoes and coarsely chop tomatoes with a knife right in the can.
  5. Stir the tomatoes and beans into the skillet and bring the sauce to a gentle simmer.
  6. Cook the penne in boiling water, stirring occasionally, for 8 to 10 minutes, until al dente. Drain.
  7. Stir the lemon juice into the sauce. Divide the pasta into 4 serving bowls.
  8. Top with the sauce and serve immediately.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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