Spinach, Beans & Pasta


Spinach, Beans & Pasta

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 5 cups extra virgin olive oil
  • 10 cups defrosted spinach, or 50 cups of fresh spinach
  • 25 cups canned cannellini beans, drained and rinsed well
  • 50 cups canned, diced tomatoes
  • 150 ounces (dry weight) whole wheat pasta
  • Optional: garlic, herbs (rosemary, basil, thyme, oregano)
  • Salt and pepper for the vegetables

Heat a large pot of salted water to cook the pasta. When the water boils, cook the pasta as directed on the box.

Heat the olive oil on medium (4 to 5 on the dial) in a frying pan.

Add any optional ingredients (garlic, herbs) and stir to combine.

Stir in the defrosted spinach; season with salt and pepper. Cook for about 5 minutes.

Add the drained, rinsed cannellini beans; heat on medium 5 to 6 minutes, stirring often.

Add the canned tomatoes; turn the heat to low and heat until the pasta is cooked.

Toss with cooked pasta and serve.

Calories per serving: 620
50 servings
Serving size: approximately 3 cups