Macaroni With Kale and White Beans

Total Time
30mins
Prep
30 mins
Cook
0 mins

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

Nutrition

Directions

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

5 5

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.

4 5

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!

5 5

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!