The Tuscan White Bean Pasta recipe is my favorite type of recipe. It’s simple, has lots of fresh ingredients, is nutritious, and delicious. It’s packed with proteins (white beans, Parmesan and) as well as vegetables (tomatoes as well as spinach) as well as carbohydrates (pasta) which makes it an excellent one-dish dish. Serve it in its form for a light main meal, or you can include grilled chicken slices to make it more nutritious.


If you cannot find fresh spinach and tomatoes for an affordable price, it is possible to substitute one canned diced tomato (with juices) for them. Be sure to let them simmer for a while to reduce the juices and increase the flavor.


If you’re in a pinch, you can use frozen chopped spinach. However, freshly chopped spinach will be superior in this recipe. Kale could also be substituted for spinach; however, ensure you cut it into tiny pieces. It will require longer to cook down in the pan.


8 oz. fettuccine or linguine ($0.63)

1 tablespoon olive oil($0.13)

1 Tablespoon butter ($0.13)

Three cloves of garlic, chopped ($0.24)

1 pint of cherry or grape tomatoes ($1.99)

Ten cranks of freshly crushed pepper ($0.03)

1/2 tsp salt ($0.02)

1/2 tsp dried, chopped basil ($0.05)

1 15oz. can of cannellini beans ($0.69)

Four oz. Baby spinach ($0.65)

3 oz. Parmesan shredded ($1.89)


Place a large pot of water on the stove to bring it to the boiling point. When it is boiling, add the pasta and cook as per the instructions on the packet (boil for 7 to 10 minutes). The pasta should be rinsed in the colander.

While you wait for the water to boil, mince the garlic. The butter and olive oil in a large pot at a medium-low temperature. Add the garlic, and cook for about a minute or until the garlic has softened and has highly aromatic.

Include the tomato, salt pepper, and basil. Cook the tomatoes till the tomato skins pop as the tomato’s juices begin to flow out. It’s crucial not to have the heat in the skillet too high. Otherwise, the garlic could be burned before the tomatoes are broken down. The garlic should brown and caramelize but not burn.

As soon as the tomatoes begin breaking down, add the spinach, and mix it with the tomatoes until approximately halfway wilted.

Clean and empty the container of cannellini beans. Stir the cannellini beans into the pan and cook until cooked through. The tomato juices create a thick sauce-like mixture at the bottom of the pan. Check the mix for taste and add some salt if you feel it is needed. The mix should be slightly salty to ensure the flavor is properly infused into the pasta.

Incorporate the cooked rinsed noodles into the pan. Stir to ensure the pasta gets covered in sticky sauce, and everything is incorporated. Sprinkle with grated Parmesan and add a few crumbs of Parmesan at the top of every bowl.