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    You are in: Home / Recipes / Macaroni With Kale and White Beans Recipe
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    Macaroni With Kale and White Beans

    Macaroni With Kale and White Beans. Photo by VeggieHeather

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    SAHMchef's Note:

    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."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook macaroni according to directions, making sure to not overcook.
    2. 2
      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. 3
      Rinse kale in a large bowl of cold water and drain.
    4. 4
      Heat oil in a large skillet or stockpot (you will need a lid later).
    5. 5
      Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
    6. 6
      Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
    7. 7
      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!).

    Ratings & Reviews:

    • on January 04, 2011

      55

      I love this stuff. I have eaten the leftovers from this for my last 3 meals, and I'm still not tired of eating it. I used vegetable broth and pene pasta, and I also added an additional 1/3 cup liquid at the end to keep it from being too dry. I used the cooking water from the pasta as this liquid. Aside from that, I followed the recipe exactly and I think it has the perfect amount of seasonings.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2010

      45

      I love this recipe. I've made it twice in the past 2 weeks. First time I misread and used 3 cups veg. broth. Result was too much liquid (used a slotted spoon to serve) but tons of flavor. Second time I used the correct amount and it wasn't as flavorful. My suggestion? 1 cup veg broth. Simple, fresh and delicious weeknight dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2008

      55

      I also used Barilla Plus Penne vs. macaroni. I liked how the beans disintegrate a little bit in the mix, making the whole dish smoother. This has a great flavor despite only using a little salt and a little oil. I've started adding a small amount of feta to the dish in addition to the parmesan. love it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Macaroni With Kale and White Beans

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 549.5
     
    Calories from Fat 129
    23%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.8 g
    14%
    Cholesterol 5.5 mg
    1%
    Sodium 469.7 mg
    19%
    Total Carbohydrate 85.4 g
    28%
    Dietary Fiber 10.8 g
    43%
    Sugars 1.9 g
    7%
    Protein 24.0 g
    48%

    The following items or measurements are not included:

    vegetable broth

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