Tuscan White Bean Kale Pasta

A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.

This dish combines the comfort of creamy beans with the freshness of kale and herbs, creating a memorable meal for family gatherings.

Ingredients

• Pasta: 350 g whole wheat penne or rigatoni
• Beans & Vegetables: 2 tbsp extra virgin olive oil, 1 medium yellow onion finely chopped, 3 garlic cloves minced, 2 x 400 g cans cannellini beans drained and rinsed, 1 large bunch curly kale stems removed leaves chopped (about 200 g), 10 sun-dried tomatoes (in oil) sliced, 150 g cherry tomatoes halved
• Herbs & Seasoning: 1 tsp dried Italian herbs (or a mix of oregano thyme rosemary), 1/2 tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
• Finish: Zest of 1 lemon, 2 tbsp freshly squeezed lemon juice, 30 g grated Parmesan cheese (plus extra for serving optional)

Instructions

Step 1:

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (1/2 cup) pasta cooking water. Drain and set aside.

Step 2:

While the pasta cooks heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 4 minutes until translucent.

Step 3:

Add garlic and cook for 1 minute until fragrant.

Step 4:

Stir in the cannellini beans and sun-dried tomatoes. Cook for 2 3 minutes stirring gently.

Step 5:

Add the chopped kale and cherry tomatoes. Season with Italian herbs red pepper flakes salt and pepper. Sauté for 5 6 minutes until kale is wilted and tomatoes soften.

Step 6:

Add drained pasta to the skillet. Toss to combine adding reserved pasta water as needed for creaminess.

Step 7:

Stir in lemon zest lemon juice and Parmesan. Mix well until everything is coated and heated through.

Step 8:

Serve hot garnished with extra Parmesan if desired.

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This recipe has become a favorite holiday tradition around our table bringing warmth and joy every festive season.

Required Tools

Large pot Large skillet Colander Chefs knife Wooden spoon

Allergen Information

Contains dairy (Parmesan cheese) and gluten (whole wheat pasta). Use gluten-free pasta and vegan cheese if needed. Always check ingredient labels if you have allergies.

Nutritional Information

Calories 440 Total Fat 9 g Carbohydrates 71 g Protein 19 g per serving

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Enjoy this comforting festive pasta that balances healthy ingredients with delicious flavors.

Kitchen Q&A

→ What pasta works best in this dish?

Whole wheat penne or rigatoni are ideal for holding the sauce and complementing the beans and kale texture.

→ Can I substitute kale with another green?

Yes, spinach can be used for a milder flavor and quicker cooking time.

→ How do sun-dried tomatoes enhance this dish?

They add a concentrated, slightly sweet and tangy flavor that balances the creamy beans and earthy kale.

→ Is Parmesan necessary for flavor?

Parmesan adds depth and creaminess, but a dairy-free alternative can be used to keep it vegan.

→ How is the creamy texture achieved without cream?

The reserved pasta cooking water combined with olive oil, lemon juice, and cheese creates a naturally creamy coating.