White Bean Tuscan Pasta

Calling all pasta lovers! Are you looking to shake up your pasta game this week? Why not try this delicious white bean and Tuscan pasta. It’s delicious, nutritious and definitely a crowd pleaser.

Blogger Partner: Gigi Madanipour, This Life of Ours

Food and lifestyle blogger at This Life of Ours. Easy Meals sharing easy 30 minute dinners, entertaining tips, and party ideas.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
4 servings


  • 8 ounces (227 g) dry penne pasta (or pasta of choice)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1/2 cup cooking cream (20% M.F.)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup white beans (see tips)
  • 1/2 cup cherry tomatoes, halved
  • 1 cup kale, chopped, center ribs and stems removed
  • Salt and pepper, to taste


  1. Cook pasta per package directions, set aside, reserving 1/2 cup pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add in onion and garlic, stirring until fragrant, 3-4 minutes. Stir in Italian seasoning and red pepper flakes.
  3. Add tomato paste and stir for an additional 2 minutes until it starts to darken in colour.
  4. Add cream and Parmesan cheese. Bring to a slight simmer. Adjust for seasoning.
  5. Toss in beans, tomatoes and kale and let cook together for an additional 3 to 4 minutes.
  6. Add in the pasta and pasta water. Mix well.
  7. Serve with additional parmesan if desired.



  1. White beans include white kidney, cannellini, navy and great northern beans.
  2. A 398 mL can of beans, drained and rinsed will yield a little more than a cup of cooked beans.


Nutrients per serving (1/4 of recipe): 371 Calories, 8 g Fat, 3 g Saturated Fat, 11 mg Cholesterol, 60 g Carbohydrate, 6 g Fibre, 3 g Sugars, 16 g Protein, 420 mg Sodium, 561 mg Potassium, 4 mg Iron

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