Tangy tomatoes complement hearty pasta and beans in this rustic Italian meal for a filling dinner. The inexpensive ingredients are a bonus. Plus it can be made in one pot, making clean up easy. Serve it with a big salad and a glass of red wine for the taste of Italy. This recipe comes from my Meatless Monday Meal Planner.
Time: 30 minutes
8 ounces (about 2 cups) of small pasta, like dilatini, elbows or shells
1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, minced
1 stalk celery, diced
1 teaspoon crushed red pepper flakes, optional
1 teaspoon dried parsley
1 teaspoon oregano
1 15-ounce can diced tomatoes in juice
1/2 cup vegetable broth or water
1 15-ounce can white or cannellini beans, drained and rinsed
1 cup kale, stems removed and cut into ribbons
1 teaspoon salt
Fresh cracked black pepper
Prepare the pasta according to package instructions.
In a medium saucepan, sauté the onion in the olive oil on medium for about 3 minutes or until transparent. Add the garlic and celery and sauté for 2 minutes more. Add the tomatoes, including the juice, water or broth, and the spices and bring to a simmer. Add the beans, kale and salt and simmer for 10 minutes more, stirring. Remove the pot from heat, and add salt and pepper, to taste. Ladle into bowls or plates and garnish with fresh basil.