Pasta Fagioli with Tuscan Kale

Serves: 6


1 (10 oz bag) Cut ‘N Clean “Lacinato” Tuscan Kale

1 tbsp olive oil

1 onion, diced

1 celery stalk, diced

1 carrot, diced

4 cloves garlic, minced

½ cup white wine

1 (15 ounce can) tomato sauce

1 quart chicken broth

2 bay leaves

1 teaspoon Italian seasoning

2 (15 ounce can) Cannelini beans, loosely drained

½ pound small shaped pasta, par cooked

Salt & pepper to taste

Fresh grated parmesan

6 basil leaves, chiffonade

½ tsp red pepper flakes


In a large pot, boil salted water for pasta and par cook until slightly before au dente.
In the meantime, over high heat in a large soup pot, add olive oil and sauté onion until transparent. Add celery, carrot and garlic and sauté until the garlic is cooked.
Deglaze with white wine and reduce until almost dry. Add tomato sauce, chicken broth, bay leaves, Italian seasoning and Cut ‘N Clean “Lacinato” Tuscan Kale. Bring to a boil and reduce heat and simmer until Lacinato Kale is desired tenderness.
Add beans and par cooked pasta, the combined starches from the pasta and beans will thicken your sauce. Season with salt and pepper to taste. Garnish with fresh grated parmesan, fresh basil and red pepper flakes.
Serve with warm, crusty Italian bread and enjoy.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale

Recipe by Argie Mandakas. Photo by Garrett Nishimori, Cut 'N Clean Greens Chef

A rustic kale, pasta and bean stew.