In a medium pan, heat the olive oil over medium high heat, then add the garlic, oregano, basil, salt and pepper. Cook for 2-3 minutes until the garlic starts to brown.
Add the tomato puree and cook on a low bubbly simmer for at least 10 minutes (longer if you have time).
Add the beans and greens and mix well, cook for 5 more minutes to wilt the greens.
Cook pasta according to package directions (I always put salt into the boiling water), and serve immediately, topped with sauce and grated vegan parmesan or nutritional yeast. Comforting and delicious!