Crafts and Life

Ingredients:

2 tbsp. olive oil
1 medium-size onion, diced
2 cloves garlic, minced
Pinch red pepper flakes
500g Tuscan kale, cut into ribbons
14 oz. can diced tomatoes
1 cup vegetable stock
15 oz. can chickpeas, drained and rinsed
1/2 cup pitted black olives, chopped
454g (1 box) Penne or other short pasta
Salt and Pepper
1/4 cup grated Parmesan cheese

Preparation:

Heat oil in skillet over medium-high heat. Sauté onion for 5 minutes until transparent. Add garlic and red pepper flakes.

Add kale, and cook 2 minutes, or until slightly wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a soft boil.

Reduce heat to medium, and simmer 10 minutes, or until soupy, tossing occasionally. Stir in beans and olives. Season with salt and Pepper

Cook pasta. Drain, and return to pot with kale mixture. Cook the mixture for 2 minutes over medium heat or until pasta absorbs most of liquid.

Sprinkle with Parmesan and serve.

Serves 4 to 5 – taken from besthealthmag.ca