Tuscan-style Spaghetti With Kale And Cannellinis

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, diced (about 1 cup)
• 3 garlic cloves, minced (about 1 tbs.)
• 1/2 teaspoon crushed red pepper flakes
• 2 1/2 lbs kale, cut into 1-inch pieces (about 12 cups)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 cups vegetable broth (calls for low-sodium)
• 3/4 teaspoon salt (adjust based on saltiness of broth)
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 3/4 cup black olives, chopped
• 12 ounces whole wheat spaghetti
• 1/4 cup parmesan cheese (more or less to taste)

Recipe

• 1 heat oil in skillet over medium-high heat. sauté onion in oil 5 minutes, or until softened. stir in garlic and red pepper flakes.
• 2 add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. add remaining kale, tomatoes, broth and salt. cover, and bring to a boil. reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. stir in beans and olives.
• 3 cook spaghetti according to package directions. drain, and return to pot with kale mixture. cook 2 minutes over medium heat, or until pasta absorbs most of liquid. sprinkle with parmesan, and season with salt and pepper.