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Macaroni With Kale And White Beans

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Ingredients

Adjust Servings:
1 1/2 lbs kale
1/3 cup vegetable broth or 1/3 cup chicken broth
3 tablespoons olive oil
6 minced garlic cloves
1/4 teaspoon red pepper flakes
1 (16 ounce) can cannellini or (16 ounce) can great northern beans, rinsed and drained
1/2 teaspoon salt
1/2 lb macaroni
1/4 cup fresh grated parmesan cheese

Nutritional information

549.6
Calories
129 g
Calories From Fat
14.3 g
Total Fat
2.9 g
Saturated Fat
5.5 mg
Cholesterol
469.7 mg
Sodium
85.5 g
Carbs
10.8 g
Dietary Fiber
2 g
Sugars
24 g
Protein
362 g
Serving Size

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Macaroni With Kale And White Beans

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    Cuisine:

    This was a nice weeknight dish. Something different than my usual cheesy or tomato sauces. I did add a sliced onion and 1/2 lb sliced fresh mushrooms at the beginning (sauteed onion first, added garlic, then mushrooms) because I like most everything better with mushrooms and onions. Also used baby kale, because that's what they had at the grocery. This wound up saving time since I didn't have to tear the leaves off the stems.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Macaroni With Kale and White Beans,This delicious vegetarian meal is packed with nutrients. If you’ve never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin’s “Main Course Vegetarian Pleasures.”,This was a nice weeknight dish. Something different than my usual cheesy or tomato sauces. I did add a sliced onion and 1/2 lb sliced fresh mushrooms at the beginning (sauteed onion first, added garlic, then mushrooms) because I like most everything better with mushrooms and onions. Also used baby kale, because that’s what they had at the grocery. This wound up saving time since I didn’t have to tear the leaves off the stems.,This was a really nice, quick and healthy meal. I was out of cannellini beans so used kidney beans as a substitute. Not only did they work out as far as taste but they looked beautiful. After eating the first few bites, I felt like the flavors seemed a little flat so I topped my serving with a squeeze of fresh lemon juice and that brightened it up just enough for me. I can see how this recipe could be really flexible as far as add-ins. Thanks for posting.


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    Steps

    1
    Done

    Cook Macaroni According to Directions, Making Sure to not Overcook.

    2
    Done

    Rip Kale Off Its Stem Into Bite-Sized Pieces. (be Sure not to Use the Stem, as It Is Quite Bitter. I've Tried Cutting It, but It Works Better to Rip It).

    3
    Done

    Rinse Kale in a Large Bowl of Cold Water and Drain.

    4
    Done

    Heat Oil in a Large Skillet or Stockpot (you Will Need a Lid Later).

    5
    Done

    Add Garlic and Red Pepper, Cooking Over Med-High Heat For About 2 Minutes.

    6
    Done

    Stir in Kale and Broth and Cover Pan, Stirring Occasionally, Until Kale Is Wilted but Bright Green and Tender, About 7 Minutes.

    7
    Done

    Gently Stir in Salt, Followed by Beans, Macaroni, and Parmesan. (do not Use Canned Parmesan, as It Really Will not Taste Right. Use the "real" Grated Parmesan!).

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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