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Fresh Cranberry Beans with Pasta and Greens

A comforting bowl of pasta paired with fresh cranberry beans and hearty greens. This rustic Italian-inspired recipe is high in fiber, plant protein, and flavor—perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups Fresh cranberry beans shelled
  • 2 tbsp Olive oil
  • 3 cloves Garlic minced
  • 0.5 cup Onion or shallots finely chopped
  • 3 cups Vegetable broth
  • 8 oz Small pasta (orecchiette, shells, ditalini) uncooked
  • 4 cups Leafy greens chopped kale, chard, or spinach
  • Salt and black pepper to taste
  • 1 tbsp Fresh lemon juice optional
  • 1 tsp Lemon zest optional
  • 2 tbsp Fresh parsley or thyme chopped
  • Vegan Parmesan or nutritional yeast optional topping

Method
 

  1. Shell the cranberry beans and rinse under cold water. Set aside.
  2. In a large pot, heat olive oil over medium heat. Add chopped onions or shallots and cook until soft, about 5 minutes. Add minced garlic and cook 1 minute more.
  3. Stir in the shelled beans and pour in the vegetable broth. Bring to a gentle simmer and cook uncovered for 25–30 minutes, until beans are tender but not mushy. Season lightly with salt and pepper.
  4. In a separate pot, cook pasta according to package directions. Reserve ½ cup of pasta water, then drain and set pasta aside.
  5. Add chopped leafy greens to the bean mixture and simmer 3–5 minutes until wilted. Stir in the cooked pasta and mix gently.
  6. Adjust texture with reserved pasta water if needed. Add lemon juice, zest, and fresh herbs. Taste and adjust seasoning.
  7. Serve warm, topped with vegan Parmesan or nutritional yeast if desired. Drizzle with extra olive oil and garnish with herbs.

Notes

• Substitute fresh cranberry beans with canned borlotti beans if needed.
• Use gluten-free pasta for a GF version.
• Add crushed red pepper flakes for heat.
• Store leftovers in an airtight container for 2–3 days.