Tuscan-Style Spaghetti With Kale and Cannellinis

READY IN: 30mins
Recipe by smellyvegetarian

From Veg Times, with my tweaks. I am making this with collards; I will post if that doesn't work out well :).

Top Review by Mia in Germany

Very nice twist on Tuscan beans! I used frozen kale because that's what I had, and it made a really good match! Made it with gluten free spaghetti - and will make it again! Thanks for posting this nice recipe.
Made for ZWT 7 for Count Dracula And His Hot Bites.

Ingredients Nutrition


  1. Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
  2. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
  3. Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.

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