Step 1

Put the pasta water on to boil.

Step 2

Meanwhile in a skillet or large frying pan gently fry the garlic & onions.

Step 3

Add in the beans, rosemary, wine (or mirin & water) plus the marigold stock powder & simmer for a few minutes, squishing the beans a bit with a fork to release a bit of their creamy starch.

Step 4

Add the pasta to the pasta water.

Step 5

Add the greens into the beans, mix around & clamp a lid of some type over the lot & let it all steam to wilt the greens.

Step 6

Once the pasta is cooked al dente, reserve a little of the cooking water, then drain. Mix in with the beans & greens, adding a little of the reserved water if it looks a little dry.

Step 7

Serve in bowls with crunchy, spicy, herby breadcrumbs