Tortellini with White Beans, Tomatoes & Kale

Tortellini with White Beans, Tomatoes & Kale
Serves 4

I'm sure you Whole Food shoppers know where to look for fresh tortellini but for the rest of us look in the cooler section.

And don't cheat and use spinach. Kale is one of our super-foods because it contains enormous amounts of vitamins plus is considered a protector from cancer and cataracts.


2 Tbsp olive oil
3 cloves garlic, minced or pressed
5 cups chopped kale
1/3 cup water
1 15 oz can cannellini (white kidney beans) or Great Northern beans, rinsed and drained
2 14 oz cans diced tomatoes
Salt and crushed red pepper flakes
2 9 oz packages fresh cheese-filled plain or spinach tortellini Shredded Romano or Parmesan cheese

Start about 3 quarts water to boil in a 5-6-quart pan over high heat.

Heat oil in a wide frying pan over high heat. Add garlic and stir for 30 seconds. Add kale and the 1/3 cup water; cover and simmer until kale wilts, about 3 minutes.

Add beans, tomatoes and their liquid & bring to a boil. Then reduce heat and simmer about 7 minutes until flavors are blended. Season to taste with salt and red pepper flakes.

Water should now be boiling so stir in tortellini and cook, uncovered, until just tender to bite , about 5 minutes.

Drain tortellini well and pour into a large bowl. Add kale mixture, toss to mix and spoon onto individual plates or into shallow bowls. Serve and pass the cheese, please.