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Braised mixed summer greens, fennel & beans with pasta

Braised mixed summer greens, fennel & beans with pasta

Braises are for summer too! Why not make a double batch of the veg for this Italian-style dish, as they taste even better the following day.

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HealthyHigh fibre4 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tsp extra virgin olive oil, plus 1 tbsp to serve
  • 1 small onion, chopped
  • 1 stick celery, chopped
  • 1 small head fennel, trimmed and chopped
  • 2 clove/s cloves garlic, finely chopped
  • ¼ tsp chilli flakes
  • 150g Swiss chard or cavolo nero, or a mix
  • 200g spinach, roughly chopped
  • 400g can Essential Borlotti Beans
  • 80g No.1 Orecchiette
  • 15g Parmigiano Reggiano, finely grated, to serve


  1. Heat 2 tbsp oil in a large pan and add the onion, celery, fennel, garlic and chilli flakes. Cook over a low to medium heat for 5-6 minutes, until soft but not coloured.

  2. Tear the leaves from the chard or cavolo nero stalks, then chop roughly. Chop the stalks, add them to the pan and cook for a couple of minutes. Add the leaves and spinach in 2 batches, waiting for the first batch to wilt before adding the next and seasoning as you go. Cook over a medium heat for 3-4 minutes, until the leaves are wilted and tender.

  3. Stir the beans into the pan with their liquid and simmer for 5 minutes more. Check the seasoning. Cook the pasta according to pack instructions, then drain and mix with the sauce. Serve drizzled with 1 tbsp extra virgin olive oil and the parmesan.


Typical values per serving when made using specific products in recipe


2,026kJ/ 484kcals



Saturated Fat












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