Tuscan Kale and White Bean Pasta

The fresh kale at the Farmers’ Market is so gorgeous right now, bursting with health and minerals. Try this easy pasta recipe for a great way to get your quota of nail-strengthening, healthy-hair-promoting kale. It’s a Mediterranean-style dish with a Tuscan flair that combines olive oil, garlic, fresh tomatoes, and white beans along with those nutritious greens that is sure to please.

Read the simple recipe for Tuscan Kale and White Bean Pasta here.

INGREDIENTS

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 1/2 pounds kale, chopped into 1-inch pieces
2 cups fresh or canned tomatoes, chopped
1 1/2 cups vegetable broth
Salt and freshly-ground black pepper to taste
2 cups canned or cooked white cannellini beans
3/4 oil-cured black olives, pitted and coarsely chopped
1 12-ounce package pasta, whole wheat preferred
1/4 cup grated Parmesan cheese (optional)

1. In a large heavy-bottomed skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant.

2. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans and olives, stirring to combine.

3. Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper, and serve.

Serves 8.

Inspired by Vegetarian Times Magazine.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Jennifer C.

6:02AM PDT on Aug 29, 2011

Yummy! Thanks for posting.

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Ruth R.

2:36PM PDT on Oct 21, 2010

zesty, calm nutrition, and fun. Thank You.

Kay O.

11:55PM PDT on Oct 1, 2010

Great recipe, thanks!

Betty C.

9:26AM PDT on Aug 8, 2010

Going shopping , as this sounds awesome.

mynalee j.

8:45PM PDT on May 9, 2010

good recipe.
i use brown rice pasta, gluten free!

Laura S.

5:56AM PST on Feb 27, 2010

Does the 1 1/2 cups of broth go in at the same time as the tomatoes? I assume it does, as it's listed between the tomatoes and salt & pepper and they go in together. Otherwise, how would it become "soupy" after 15 minutes of cooking? Without the broth, it would dry out and burn after 15 minutes.

Mervi R.

1:16PM PST on Jan 24, 2010

Sounds lovely!

Edison B.

3:16PM PST on Dec 19, 2009

The recipe seems good but lists broth as an ingredient but not in the directions.

Theresa P.

2:32PM PDT on Mar 14, 2009

This dish was surprizingly good! I am not a bean or pasta person, so I was very impressed. I found that this feeds about 6 or 7 people, and goes well with a small side dish of apple sauce. Very filling, and the whole family can not wait to have it again. It is a fresh, more flavorful version of chop suey.