Tuscan Kale and White Bean Orecchiette
Tuscan Kale and White Bean Orecchiette is a vibrant, nourishing, and effortlessly delicious dish that brings the rustic charm of Italian cooking right to your table. This recipe combines the hearty texture of orecchiette pasta with nutrient-rich Tuscan kale and creamy white beans, all tossed in a fragrant garlic and olive oil sauce with a touch of red pepper flakes for just the right amount of kick. It’s a wonderfully balanced meal that feels indulgent without being heavy, perfect for weeknights when you want something quick yet comforting. Plus, it’s packed with plant-based protein and fiber, making it as wholesome as it is tasty.
Why It’s My Go-To
I always lean on Tuscan Kale and White Bean Orecchiette when I want a meal that’s both satisfying and simple to prepare. One of the best parts about this dish is how it takes just one pot and a handful of everyday ingredients to whip up something that feels special. The Tuscan kale has a lovely earthy bitterness that pairs beautifully with the creamy beans, while the orecchiette pasta acts like tiny cups, holding onto all those flavors in each bite. It’s perfect for anyone who loves Italian flavors but wants a lighter, veggie-forward meal. Whether you’re feeding yourself or a crowd, it’s an easy way to impress without spending hours in the kitchen.
Ingredients at a Glance
- 8 ounces orecchiette pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bunch Tuscan kale, chopped
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Kitchen Gear Checklist
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander for draining pasta and beans
- Knife and cutting board for chopping kale
- Measuring spoons and cups
- Spoon or spatula for stirring
- Grater for Parmesan cheese
From Start to Finish: Tuscan Kale and White Bean Orecchiette
Step 1: Cook the Orecchiette
Bring a large pot of salted water to a boil. Add the 8 ounces of orecchiette pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Once cooked, reserve about half a cup of pasta water, then drain the pasta using a colander and set aside.
Step 2: Sauté Garlic and Kale
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the chopped Tuscan kale and stir well. Cook, stirring occasionally, until the kale has wilted and softened, about 5-7 minutes.
Step 3: Add White Beans and Broth
To the skillet, add the drained and rinsed white beans and 1 cup of vegetable broth. Stir everything together and allow it to simmer for 5 minutes so the flavors meld and the kale finishes cooking.
Step 4: Season and Spice It Up
Sprinkle in 1 teaspoon of red pepper flakes, along with salt and pepper to taste. Stir well. The red pepper flakes add a gentle heat that balances the earthiness of the kale and the creaminess of the beans.
Step 5: Combine Pasta and Sauce
Add the cooked orecchiette to the skillet and toss everything together gently. If the mixture feels too thick, add a splash of the reserved pasta water to loosen it up. Cook for another minute to let the pasta soak up the flavors.
Step 6: Serve with Parmesan
Dish out the Tuscan Kale and White Bean Orecchiette onto plates or bowls. Top each serving with freshly grated Parmesan cheese for a salty, savory finish. Serve immediately and enjoy!
How to Make It Lighter
- Use whole wheat or chickpea-based orecchiette for added fiber and protein.
- Skip the Parmesan cheese or use a smaller amount to reduce fat.
- Use low-sodium vegetable broth to control salt content.
- Reduce the olive oil to half a tablespoon or use a light cooking spray instead.
Mistakes Even Pros Make
- Overcooking the kale – It should be tender but still slightly vibrant and not mushy.
- Forgetting to reserve pasta water – This starchy water is crucial for making the sauce silky and helps bind the dish together.
- Using wet beans without draining – Excess liquid can water down the sauce.
- Not seasoning enough – White beans and kale both benefit from ample seasoning, so don’t be shy with salt, pepper, and red pepper flakes.
Best Ways to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or vegetable broth to loosen the sauce and warm gently on the stovetop or in the microwave. This dish generally doesn’t freeze well because the kale can become soggy, so it’s best enjoyed fresh or within a couple of days.
Tuscan Kale and White Bean Orecchiette FAQs
Can I use other types of kale?
Absolutely! While Tuscan kale is ideal for its tender texture and mild flavor, you can swap in curly or dinosaur kale. Just be sure to remove any tough stems and cook a bit longer if using a tougher variety.
Is this recipe vegan?
To make this dish vegan, simply omit the Parmesan cheese or use a vegan cheese alternative. The rest of the ingredients are plant-based and naturally vegan-friendly.
What can I substitute for white beans?
Cannellini beans are the traditional choice, but you can also use great northern beans or navy beans. If you want a different texture, chickpeas can be a hearty alternative, though the flavor will be slightly different.
Can I prepare this dish ahead of time?
You can prep the kale and garlic in advance and drain the beans ahead of time. However, it’s best to cook the pasta fresh to maintain its texture. The sauce and pasta come together quickly, making this a great option for a speedy dinner.
What to Make After This
- Try the creamy richness of Creamy Spinach Sun Dried Tomato Orzo for another comforting pasta dish with a twist.
- For a vibrant, savory skillet meal, the Baked Feta Tomato Orzo Skillet is an excellent next recipe to explore.
Hungry for More?
If you love the wholesome flavors of Tuscan kale and white beans, you’ll find plenty more inspiration in recipes that combine fresh greens, hearty legumes, and simple pasta. Keep experimenting with different herbs, spices, and textures to make this your signature dish.
Tuscan Kale and White Bean Orecchiette is the perfect blend of rustic Italian flavors and wholesome nutrition, making it an ideal weeknight meal that doesn’t compromise on taste or simplicity. Whether you’re cooking for one or feeding friends, this dish will quickly become a staple in your recipe rotation. Enjoy!
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Tuscan Kale and White Bean Orecchiette
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 ounces of orecchiette pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking. Once cooked, reserve about half a cup of pasta water, then drain the pasta using a colander and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the chopped Tuscan kale and stir well. Cook, stirring occasionally, until the kale has wilted and softened, about 5-7 minutes.
- To the skillet, add the drained and rinsed white beans and 1 cup of vegetable broth. Stir everything together and allow it to simmer for 5 minutes so the flavors meld and the kale finishes cooking.
- Sprinkle in 1 teaspoon of red pepper flakes, along with salt and pepper to taste. Stir well. The red pepper flakes add a gentle heat that balances the earthiness of the kale and the creaminess of the beans.
- Add the cooked orecchiette to the skillet and toss everything together gently. If the mixture feels too thick, add a splash of the reserved pasta water to loosen it up. Cook for another minute to let the pasta soak up the flavors.
- Dish out the Tuscan Kale and White Bean Orecchiette onto plates or bowls. Top each serving with freshly grated Parmesan cheese for a salty, savory finish. Serve immediately and enjoy!
Notes
- Use whole wheat or chickpea-based orecchiette for added fiber and protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added broth or water.
- Reserve pasta water to create a silky sauce that binds the dish together perfectly.
