Tuscan-Style Spaghetti With Kale and Cannellinis

Name: Tuscan-Style Spaghetti With Kale and Cannellinis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced (about 1 cup); 3 garlic cloves, minced (about 1 Tbs.); ½ teaspoon crushed red pepper flakes; 2 12 lbs kale, cut into 1-inch pieces (about ½ cups); 1 (14 1/2 ounce) can diced tomatoes; 1 ½ cups vegetable broth (calls for low-sodium); ¾ teaspoon salt (adjust based on saltiness of broth); 1 (15 ounce) can cannellini beans, drained and rinsed; ¾ cup black olives, chopped; 12 ounces whole wheat spaghetti; ¼ cup parmesan cheese (more or less to taste)

Servings: persons

1 tablespoon olive oil
1 onion, diced (about 1 cup)
3 garlic cloves, minced (about 1 Tbs.)
½ teaspoon crushed red pepper flakes
2 12 lbs kale, cut into 1-inch pieces (about ½ cups)
1 (14 1/2 ounce) can diced tomatoes
1 ½ cups vegetable broth (calls for low-sodium)
¾ teaspoon salt (adjust based on saltiness of broth)
1 (15 ounce) can cannellini beans, drained and rinsed
¾ cup black olives, chopped
12 ounces whole wheat spaghetti
¼ cup parmesan cheese (more or less to taste)

1
Heat oil in skillet over medium-high heat.
2
Saute onion in oil 5 minutes, or until softened.
3
Stir in garlic and red pepper flakes.
4
Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally.
5
Add remaining kale, tomatoes, broth and salt.
6
Cover, and bring to a boil.
7
Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally.
8
Stir in beans and olives.
9
Cook spaghetti according to package directions.
10
Drain, and return to pot with kale mixture.
11
Cook 2 minutes over medium heat, or until pasta absorbs most of liquid.
12
Sprinkle with Parmesan, and season with salt and pepper.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, diced (about 1 cup), 3 garlic cloves, minced (about 1 Tbs.), ½ teaspoon crushed red pepper flakes, and more.

Yes, Tuscan-Style Spaghetti With Kale and Cannellinis falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!