White Beans with Rigatoni

Total Time

Prep: 10 min. Cook: 25 min,


5 servings

Updated: Sep. 26, 2022
"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."


  • 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) 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


  1. 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.
  2. 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.

Nutrition Facts

1-1/2 cups: 319 calories, 6g fat (1g saturated fat), 3mg cholesterol, 537mg sodium, 55g carbohydrate (0 sugars, 8g fiber), 14g protein.