Pasta with Kale and White Beans

This is one of our favorite meals which we usually eat over the winter months. This time we used a special German heirloom kale variety called Lippische Palme. During the winter this kale turns into a dark violet-green color. It looks lovely in the garden, is healthy and tastes great in many meals.

Serving Size: 4

Ingredients:

• 8 ounces pasta, we used whole wheat penne
• 1 bunch 14 ounce kale
• 2 tablespoons cooking oil
• 1 red bell pepper, de-seeded and cut in bite sized pieces
• 1 medium onion
• 2 cloves garlic
• teaspoom red pepper flakes
• 2 cups canned white beans, drained and rinsed
• 10-12 cherry tomatoes, halved
• salt and pepper to taste
• non-dairy Parmesan

Directions:

1. De-seed and chop the red bell pepper into bite sized pieces.
2. Slice the onion and mince the garlic.
3. Drain the liquid from the can of beans and rise under cool water.
4. Clean the kale and remove the hard stem from the kale leaves and cut the kale into bite sized pieces.
5. Cut the cherry tomatoes in halves.
6. Cook the pasta according the the instructions on the package.
7. Heat the oil in a large frying pan.
8. Add the the bell pepper pieces and cook until softened.
9. Add the onion and saut until glassy.
10. Add the minced garlic and cook 2 minutes or until soft.
11. Add the sliced kale and cook lightly until it is crisp-tender yet still retains its color.
12. Add the drained beans to the kale and mix well.
13. Add the halved tomatoes and cook until they begin to soften.
14. Season with salt, red pepper flakes and some Italian herbs
15. When the pasta is cooked, drain off the liquid and return the pasta to the pan.
16. Add the drained pasta to the kale and bean mixture and carefully mix.
17. Serve the meal on individual plates or bowls with some non-dairy Parmesan sprinkled on top.

Notes:

You can also add a can of crushed tomatoes if you want more sauce, and also add some smokey tofu pieces if wanted.

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