- 8 ounces rigatoni or large tube pasta
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped kale
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
- Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.