3 small, slendercarrotsthinly sliced on the diagonal
6cupslow-sodium vegetable broth
4 ouncessmall, whole grain elbow macaroni
2 15-ounce canslow-sodium white beansrinsed and drained
1/2 teaspooncrushed red pepper
2ounces shaved Parmesan cheese, or other hard, sharp cheese
Heat oil in a medium pot. Sauté onion and carrots for 2–3 minutes, until onions are just softened. Add garlic and cook for 30 seconds, stirring. Add broth, bring to a boil, and add pasta. Reduce heat to medium and cook for 5 minutes, partly covered.
Meanwhile, remove stems and center ribs from kale; cut leaves into small pieces.
When pasta is near al dente, stir in kale, beans, and red pepper flakes. Cook for 2–3 minutes more, until pasta is al dente and beans are warmed through. Season to taste with salt and coarse black pepper. Ladle into bowls, drizzle with additional olive oil, if desired, shower with shaved cheese, and serve hot.
Ten-Minute Tuscan White Bean and Kale Stew
Amount Per Serving
Calories 318Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 44g15%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.