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Whole green cabbage with water droplets for cabbage pasta with canned white beans without cream
Family Recipe HQ

Cabbage Pasta with Canned White Beans Without Cream

Short pasta, tender cabbage ribbons, and cannellini beans in a light sauce made with olive oil, mashed beans, and reserved pasta water.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dry short pasta Such as shells or penne; half a standard 1-pound box.
  • 2 tablespoons olive oil
  • 1 medium onion Thinly sliced.
  • 12 ounces green cabbage Weight after coring; thin ribbons, about 5 loosely packed cups.
  • 2 cloves garlic Minced.
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon fine salt For the vegetables, plus salt for the pasta water and more to taste.
  • 1/4 teaspoon black pepper
  • 1/4 cup water For covered cabbage cooking.
  • 1 15-ounce can cannellini beans Drained and rinsed.
  • 1 tablespoon lemon juice
  • 1/2 cup reserved pasta cooking water Divided, plus more as needed; reserve at least 1 cup before draining.
  • 2 tablespoons chopped parsley Optional.

Equipment

  • 1 large pot
  • 1 12-inch deep skillet with lid
  • 1 Colander
  • 1 Measuring cup and spoons
  • 1 Knife and cutting board
  • 1 tongs or broad spatula

Method
 

  1. Cook the pasta and save its water. Bring a large pot of water to a boil, salt it, and cook pasta according to package directions until just tender. Before draining, reserve at least 1 cup pasta cooking water. Drain without rinsing.
  2. Start the vegetables while the water heats. Heat olive oil in the deep skillet over medium heat. Add onion and cook for 4–5 minutes until softened. Add cabbage, thyme, 1/4 teaspoon salt, and pepper. Stir to coat.
  3. Soften the cabbage. Cook uncovered for 4 minutes, stirring occasionally. Add 1/4 cup plain water, cover, and reduce heat to medium-low. Cook for about 6–8 minutes, stirring midway, until the ribbons are tender but still hold their shape. Add a splash of water if the pan dries before the cabbage softens. Check thick ribbons before moving on.
  4. Add garlic and beans. Uncover and stir in garlic for 30 seconds. Add drained beans and 1/4 cup reserved pasta water. Gently mash about one-quarter of the beans against the pan. Simmer for 2–3 minutes until hot.
  5. Toss and finish. Add drained pasta and another 1/4 cup reserved pasta water. Toss over medium-low heat for 1–2 minutes, adding more reserved water by the tablespoon as needed for a light coating. Remove from the heat and add lemon juice. Taste before adding more salt. Finish with optional parsley and serve promptly.

Notes

Timing: About 10 minutes preparation and 20–25 minutes cooking; the card displays a 35-minute upper estimate. Start vegetables while the pasta water heats. Follow pasta package directions, and soften the cabbage before the final toss.
Water measurements: The 1/4 cup plain water is for covered cabbage cooking. Reserve at least 1 cup pasta water before draining, then use 1/4 cup with the beans and 1/4 cup with the pasta. Add more only as needed. Draining without rinsing preserves the pasta surface starch.
Texture and scaling: Keep some beans whole and switch to gentle folding after mashing the portion needed for sauce. To double, use a larger pasta pot and two skillets so the cabbage has room to soften. Great Northern beans can replace cannellini; different cabbage varieties may need different cooking times.
Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat with a splash of water, stirring, to 165°F throughout. Freezing is possible, but cabbage and pasta will soften.