Beans and greens with pasta

Beans and greens with pasta

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  • 3-4
  • Easy
  • Fat conscious Health conscious Meat-free
  • 15 minutes
  • 20 minutes
  • Woolworths Thelema Cool Climate Chardonnay

A chunky sauce and strong cheese are a good match with penne. This recipe makes use of both these elements to make a great midweek meal.


  • 400 g 2 x, cannellini beans
  • 180 g kale, stalks removed
  • 200 g swiss chard, stalks removed
  • 1 onion, thinly sliced
  • olive oil, for frying
  • 3 cloves garlic, crushed
  • 3/4 cup vegetable stock
  • 1 lemon, zested and juiced
  • sea salt and freshly ground black pepper, to taste
  • 250 g penne, cooked al dente
  • 1 cup reserved pasta water
  • 100 g Gorgonzola, torn, for serving

Cooking Instructions

1. Drain the beans and rinse, then set aside. Wash the greens, then place the wet leaves in a large, heavy saucepan. Soften for about 4 minutes, covered, over a medium heat, then drain. Set aside.

2. In a wide pan, gently soften the onion in ¼ cup olive oil. Stir in the garlic.

3. Add the beans and stir until coated with oil. Braise for about 5 minutes, stirring occasionally. Stir in ½ cup stock and bubble for 1 minute.

4. Mix the greens with the braised beans and stir in the remaining stock. Moisten with 1–2 T olive oil. Add the lemon zest and juice and season to taste.

5. Mix with the pasta, loosening with pasta water. Check the seasoning and top with the Gorgonzola.

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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