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 recipe brings a comforting yet healthy twist to traditional holiday dishes, instantly becoming a family favorite.

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 dish always brings our family together around the table for a warm and satisfying meal.

Notes

Pairs well with a crisp Pinot Grigio or Sauvignon Blanc.

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.

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This Tuscan pasta is the perfect balance of hearty and healthy ideal for the festive season.

Recipe FAQs

→ Can I use different greens instead of kale?

Yes, spinach or Swiss chard are great alternatives that offer a milder taste and similar texture.

→ How can I make this dish vegan?

Omit the Parmesan cheese or substitute with a plant-based cheese alternative to maintain creaminess and flavor.

→ What type of pasta works best for this dish?

Whole wheat penne or rigatoni are recommended for their hearty texture that holds sauces well.

→ Can I prepare this dish ahead of time?

You can prepare the bean and vegetable mixture in advance, but combine with pasta just before serving to preserve texture.

→ What wine pairs well with this meal?

A crisp Pinot Grigio or Sauvignon Blanc complements the herbal and lemon notes beautifully.

→ Is it necessary to reserve pasta water?

Yes, adding reserved pasta water helps create a creamy sauce that binds the ingredients together.