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Fusilli Pasta with Spinach and Kidney Beans

Delicious filling pasta for any day of the week.

Serves: 3-4 | Estimated Time: 15-20 min


  • 450 g Fusilli pasta
  • 2 teaspoons (10 mL) Olive Oil
  • 2 cloves of garlic
  • 1/2 cup (125 mL) canned or pre-cooked White Kidney Beans
  • 200 g (1 cup) spinach, chopped
  • 1 cup (250 mL) vegetable broth
  • Salt and freshly ground pepper to taste.


  1.  Bring a large pot of salted water to a boil. Add fusilli pasta and cook for 8-10 minutes until pasta is al dente.
  2.  In a saucepan, heat olive oil and sauté garlic until browned.
  3. Add Spinach, and  kidneys beans, and continue to sauté for 2 minutes until  spinach is cooked.
  4. Add vegetable broth and cook until absorbed by spinach.
  5.  Add salt and fresh ground pepper to taste.
  6.  Add pasta to mixture and serve.

Pre-cooking CLIC White Kidney Beans : Soak beans overnight in a large bowl containing 1 tbsp of salt and enough water to cover beans completely. Drain and rinse beans thoroughly. Place beans in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and simmer for 60 to 75 minutes or until tender. Drain.