Irene Pastore Fitness

INGREDIENTS

• 2 Tablespoons Olive Oil
• 1 Cup Sliced Onion
• 1 Tablespoon Minced Garlic
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1-1/2 Cups Vegetable Broth
• 12 Cups Fresh Kale Cut Into 1 Inch Pieces (about 2-1/2 pounds).
• 1-1/4 Cups Diced Fresh Tomatoes (substitute 14.5 Ounce Can Tomatoes)
• 3/4 Teaspoon Salt
• 1-1/2 Cups Cooked Cannellini Beans Drained and Rinsed
• 1 Pound Package Any Style Pasta
• 3/4 Cups Pitted, Chopped Black Olives
• 1/4 Cup Grated Parmesan Cheese
• Salt & Pepper to taste

INSTRUCTIONS

• Prepare pasta.  Drain water.  Add some oil to pasta to prevent sticking.   Cover and set aside.
• Heat oil in skillet over medium to high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
• Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, vegetable broth, and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy.  Toss occasionally.
• Stir in beans and olives.
• Add cooked pasta to the kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of the liquid. Sprinkle with parmesan cheese.  Season with salt and pepper to taste.