Escarole, White Bean, Sundried Tomaotes with Whole Wheat Penne

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 412.9
  • Total Fat: 15.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 421.1 mg
  • Total Carbs: 63.9 g
  • Dietary Fiber: 11.2 g
  • Protein: 12.9 g

View full nutritional breakdown of Escarole, White Bean, Sundried Tomaotes with Whole Wheat Penne calories by ingredient
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Number of Servings: 8


    * *Escarole, 453.5 gram(s) (remove)
    * *California Sundried tomatoes, 18 tbsp (remove)
    * Olive Oil, 4 tbsp divided into 2 parts
    * *Earth Balance Natural Buttery Spread, 1 tbsp (remove)
    * Extra Virgin Olive Oil, 2 tbsp (remove)
    * Vegan Vegetable Bouillon - Rapunzel .5 cube, 1 serving (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Garlic, 6 cloves (remove)
    * Cannallini Beans Goya, 3 cup (remove)
    * Rosemary, dried, 1 tbsp (remove)
    * Oregano, ground, 1 tbsp (remove)
    * Thyme, ground, 1 tbsp (remove)
    * *Himalayan Pink Salt, 0.25 tsp (remove)
    * Pepper, black, 1 tsp (remove)
    * *Bionaturæ Organic Pasta (Whole Wheat Penne Rigate), 16 oz (remove)


set water to boil in a big pot for pasta

heat large pan (or pot) add oil and earth balance then add onion and half the bouillon cube cook until onion is soft then add garlic and dried herbs then let cook but don't let the garlic burn then add the tomatoes. Cook for another 5 - 10 min then add the beans don't drain them completely and a little bit of water. Let the spices coat everything and add the greens and cover, mixing every few minutes. As soon as you put in the greens put the pasta in the boiling water in the other pot.

when pasta is ready drain put back into the pot and add the bean mix, coat everything add more dried spices, salt, pepper and finish with extra virgin olive oil.

i didn't put quantities for the oils because people are different. I probably used about 2T to cook and another 2T of the extra virgin. I used what I had left of the earth balance it might have been about 1T.

Number of Servings: 8

Recipe submitted by SparkPeople user EVELYNF.

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