Dinner recipe · from the recipe book

One-Pot Butternut and Kidney Bean Pasta

Name: One-Pot Butternut and Kidney Bean Pasta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1½ tbsp (20 g) Olive oil; 1½ medium (150 g) Yellow onion, diced; 2 medium (120 g) Carrots, diced; 4 cloves (12 g) Garlic, minced; 2¼ cups cubed (300 g) Butternut squash, peeled, cut into 1/2-inch cubes; ¾ tsp (1 g) Dried rosemary, crumbled; 1 tsp (1 g) Dried oregano; ¼ tsp (0.5 g) Crushed red pepper; 1¾ lb (800 g) Diced tomatoes, canned; 2¼ cups (500 g) Vegetable broth; 2 cups (500 g) Water; 3¾ cups (600 g) Kidney beans, canned, drained and rinsed; 10½ oz (300 g) Whole-wheat pasta, dry, short shapes such as penne or rotini; 4¾ cups chopped (100 g) Kale, stems removed, chopped; ⅛ tsp (1 g) Salt; ½ tsp (1 g) Black pepper; ⅓ cup grated (30 g) Grated Parmesan

Hearty whole-wheat pasta simmered with sweet butternut squash, tender kidney beans, kale and rosemary-scented tomatoes, finished with a little nutty Parmesan.

One pot
45 min · 25 min hands-on
Serves 6
Vegetarian

Over 60 g carbs
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1½ tbsp20 gOlive oil
1½ medium150 gYellow oniondiced
2 medium120 gCarrotsdiced
4 cloves12 gGarlicminced
2¼ cups cubed300 gButternut squash, peeledcut into 1/2-inch cubes
¾ tsp1 gDried rosemarycrumbled
1 tsp1 gDried oregano
¼ tsp0.5 gCrushed red pepper
1¾ lb800 gDiced tomatoes, canned
2¼ cups500 gVegetable broth
2 cups500 gWater
3¾ cups600 gKidney beans, canned, drained and rinsed
10½ oz300 gWhole-wheat pasta, dryshort shapes such as penne or rotini
4¾ cups chopped100 gKalestems removed, chopped
⅛ tsp1 gSalt
½ tsp1 gBlack pepper
⅓ cup grated30 gGrated Parmesan

Steps

Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring, until softened, about 6 minutes.
Stir in the garlic, rosemary, oregano and red pepper flakes and cook for 1 minute until fragrant.
Add the butternut, tomatoes, vegetable broth and water. Bring to a boil.
Stir in the pasta and kidney beans. Reduce to a lively simmer, cover partly and cook, stirring often so the pasta doesn't stick, until the pasta is tender and the squash is soft, 12 to 14 minutes. Add a splash more water if it gets too thick.
Stir in the kale and cook 2 to 3 minutes until wilted.
Season with the salt and black pepper. Let stand 5 minutes to thicken, then serve topped with the Parmesan.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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One-Pot Butternut and Kidney Bean Pasta

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