Tuscan-Style Spaghetti with Kale and Cannellinis Recipe | Vegetarian Times Skip to main content

Tuscan-Style Spaghetti with Kale and Cannellinis

For an easy way to wash kale, swish it around in a large bowl of water with 1 tablespoon salt, then rinse. The abrasive action of the salt works to remove grit.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 medium-size onion, diced (about 1 cup)
Ingredient Line: 
3 cloves garlic, minced (about 1 Tbs.)
Ingredient Line: 
½ tsp. crushed red pepper flakes
Ingredient Line: 
2 ½ lb. kale, cut into 1-inch pieces (about 12 cups)
Ingredient Line: 
1 14.5-oz. can diced tomatoes
Ingredient Line: 
1 ½ cups low-sodium vegetable broth
Ingredient Line: 
¾ tsp. salt
Ingredient Line: 
1 15-oz. can cannellini beans, drained and rinsed
Ingredient Line: 
¾ cup pitted black olives, chopped
Ingredient Line: 
1 12-oz. pkg. whole-wheat spaghetti
Ingredient Line: 
¼ cup grated Parmesan cheese

Instructions: 

  1. Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
  2. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
  3. Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.

Nutrition Information: 

Calories: 
270
Protein: 
10 g
Total Fat: 
7 g
Saturated Fat: 
1.5 g
Carbohydrates: 
46 g
Cholesterol: 
2 mg
Sodium: 
379 mg
Fiber: 
10 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

Heather is right - the photo doesn't look anything like what I ended up with. However, it was EXTREMELY tasty and filling. My kids wanted seconds - and thirds. This recipe is a keeper.

mike looks like a salad to me

The picture is deceiving, it doesn't look very good. However, I made this the other night and it was fantastic! The flavour combination is delicious and the olives really make it seem fancy. Do try it

This Dish was wonderful - even my Kale shy husband loved it. We made it with GF vermicelli pasta, substituted the diced tomatoes for 1-3/4 cups of Glen Muir garlic tomato sauce and omitted the olives and grated cheese. My husband added fresh grated Romano and Parmesan to his own dish. We can't wait to try it again with fresh cooked cannellini beans instead of canned.

A family favorite for years now! I leave out the cheese (vegan) and add the whole box of tomatoes (I use Pomi 26.46 oz Italian chopped tomatoes). The last time I made it, I didn't have olives and it was still super yummy!