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Homemade Tuscan Kale and White Bean Orecchiette recipe photo

Tuscan Kale and White Bean Orecchiette

This Tuscan Kale and White Bean Orecchiette is a vibrant, nourishing, and easy Italian-inspired dish packed with plant-based protein and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 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

Method
 

Cook the Orecchiette
  1. 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.
Sauté Garlic and Kale
  1. 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.
Add White Beans and Broth
  1. 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.
Season and Spice It Up
  1. 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.
Combine Pasta and Sauce
  1. 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.
Serve with Parmesan
  1. 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.