One-Pot White Bean and Pasta with Kale
A hearty, single-pan dinner featuring tender pasta, creamy white beans, and wilted kale, infused with garlic and herbs for a satisfying weeknight meal. This mediterranean-inspired one pot (vegetarian) ready in about 35 minutes pairs penne pasta, (drained) white beans, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz penne pasta
- 15 oz (drained) white beans
- 5 oz kale
- 2 tbsp olive oil
- 2 cloves (minced) garlic
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 cup vegetable broth
- 1/4 cup (chopped) fresh parsley
- 1/4 cup (grated, optional) Parmesan cheese
Instructions
- Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz penne pasta and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 3: Stir in 15 oz drained white beans, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, and 1 cup vegetable broth. Simmer gently for 2 minutes to blend flavors.
- Step 4: Add the drained pasta, 5 oz chopped kale, and 1/2 cup reserved pasta water to the skillet. Toss until kale wilts and pasta is coated, about 3 minutes.
- Step 5: Season with salt and black pepper to taste. Remove from heat, stir in 1/4 cup chopped fresh parsley, and serve immediately with optional 1/4 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot White Bean and Pasta with Kale take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot White Bean and Pasta with Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot White Bean and Pasta with Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot White Bean and Pasta with Kale for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot White Bean and Pasta with Kale vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
