Go Back
–+ servings

Kale and White Bean Pasta

Chopped kale sautéed with white beans, olive oil, and garlic over pasta
Print Recipe
Servings 4

Ingredients
  

  • 12 oz of pre chopped kale
  • 1 15.5 oz can of Cannellini or other white small white beans
  • 1/2 lb of pasta your choice
  • 1/4 olive oil
  • 5 smashed garlic cloves
  • Pinch of red pepper flakes
  • 3/4 cups 's of vegetable bouillon cube dissolved in 2of reserved kale cooking water
  • Fresh Parmesan Cheese to shave over pasta or Romano

Instructions
 

Kale

  • Wash kale and dry
  • Bring 4-5 cups of water to a boil, salt the water and then add Kale
  • Cook for about 7-10 mins
  • Reserve 2 cups of cooking liquid with bouillon inside to dissolve and set aside

Pasta

  • Bring 4 quarts of water to a boil, salt and add 1/2 a box of Pasta (your choice)

In a heated frying pan

  • Add 1/4 cup extra virgin olive oil
  • 5 smashed cloves of garlic
  • Pinch of red pepper flakes
  • Carefully sauté the above ingredients in the oil on medium heat - when garlic begins to brown slightly add the cooked kale
  • Continue to sauté and toss the kale in the olive oil (about 5mins)
  • Add drained can of Cannellini beans and sauté another 5 mins
  • Then add the reserved liquid and bring to a boil
  • Cover slightly and let simmer for 15 mins
  • When pasta is cooked drain and add to the pan of kale and beans
  • Continue to cook and coat the pasta for about 3-4 mins and then add shaved parmesan cheese and you can option add another drizzle of extra virgin oil then toss again
  • Serve and shred a little more grated cheese over the top

Notes

1)Reserve extra cooking liquid in case the kale and beans seem a little dry when your ready to add the pasta.
2) I only salted the cooking water - bouillon has sodium (otherwise it will be too salty)
3) I use Knorr bouillon cubes which are more rectangular than square so if using the small square bouillon adjust the quantity
Tried this recipe?Let us know how it was!