This recipe is a natural continuation from the Tuscan White Beans & Kale recipe. It simply is a lovely combination, the kale and white beans, and combined with some thick whole wheat fettuccine it all goes up a notch. I use already cooked beans here, making this dish super quick to throw together.
For this recipe, as is the case in the recipe for Tuscan White Beans & Kale, I recommend using the broad-leaved Tuscan or palm leaf kale for its softer texture. But you can of course use the more readily available curly kale as well.
Pasta With White Beans & Kale
I recommend using Tuscan kale, also known as palm leaf kale, for this recipe but you can also use the regular curly kale if Tuscan kale is hard to find.
- 1 yellow onion diced
- 6 garlic cloves thinly sliced
- 1 teaspoon extra virgin olive oil or 1 tablespoon dry white wine
- 1 14 oz/400 g can of white beans rinsed well
- 1 cup vegetable stock
- 1/2 teaspoon dried thyme
- A pinch of dried chili flakes or more to taste
- 1/4 cup nutritional yeast
- 200 grams (7 oz.) Tuscan/palm leaf kale washed and roughly chopped
- Salt and pepper to taste
- Fettuccine or other pasta for two
- In a saucepan, sauté the onion and garlic in a teaspoon of extra virgin olive oil (or a tablespoon of white wine if you prefer) for a minute or two.
- Add the drained and rinsed beans, the stock, the thyme, the chili and the nutritional yeast.
- Sauté for 8-10 minutes and then add the kale.
- Mix it all together and keep sautéing for another 5 minutes or until the kale has wilted a bit but still retains its deep green color.
- Cook the pasta in lightly salted water until done. Drain well and mix it with the sauce. Serve at once with extra chili flakes on the side, if you like.