Vegetarian Bean and Spinach Pasta with Tomato Broth
A hearty one-pot dish combining whole wheat pasta, kidney beans, spinach, and a rich tomato broth infused with garlic and chili flakes. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs whole wheat pasta, (drained) canned kidney beans, (drained) canned cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 12 oz whole wheat pasta
- 15 oz (drained) canned kidney beans
- 15 oz (drained) canned cannellini beans
- 12 (halved) cherry tomatoes
- 8 oz (chopped) fresh spinach
- 3 cloves (minced) garlic
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1/2 tsp chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add pasta and cook for 8 minutes, then reserve 1/2 cup pasta water before draining.
- Step 2: In the same pot, heat olive oil over medium heat. Add garlic and chili flakes, sauté for 30 seconds until fragrant. Stir in tomato paste, cherry tomatoes, and 1/2 cup reserved pasta water. Simmer for 5 minutes until slightly thickened.
- Step 3: Add beans, spinach, and remaining pasta water. Cook for 3-4 minutes until spinach wilts. Season with salt and pepper, then stir in pasta and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Bean and Spinach Pasta with Tomato Broth take to make?
Total time is about 25 minutes (15 min prep + 10 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 Vegetarian Bean and Spinach Pasta with Tomato Broth?
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 whole wheat pasta from drying out.
Can I substitute ingredients in Vegetarian Bean and Spinach Pasta with Tomato Broth?
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 Vegetarian Bean and Spinach Pasta with Tomato Broth 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 Vegetarian Bean and Spinach Pasta with Tomato Broth 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.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
