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White Beans with Rigatoni

 White Beans with Rigatoni
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
5 ServingsPrep: 10 min. Cook: 25 min,


  • 8 ounces rigatoni or large tube pasta
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 package (8 ounces) sliced fresh mushrooms
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons miced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chopped fresh kale
  • 1/4 cup shredded Parmesan cheese


  • Cook pasta according to package directions. In a large saucepan,
  • saute onion and garlic in oil until tender. Stir int the mushrooms;
  • cook about 5 minutes longer or until mushrooms are almost tender.
  • Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale.
  • Return to boil. Cover and cook for 3-4 minutes or until kale is
  • wilted and tender. Drain pasta; add to bean mixture and heat
  • through. Sprinkle with Parmesan cheese. Yield: 5 servings.

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White Beans with Rigatoni (continued)

Nutritional Facts: One serving (1-1/2 cups) equals 319 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 537 mg sodium, 55 g carbohydrate, 8 g fiber, 14 g protein.