white bean rotini

Ingredients

• Servings: 8
• 13 ounces rotini pasta
• 2 tablespoons olive oil
• 2 cups chopped kale, or to taste
• 2 teaspoons garlic powder
• 2 teaspoons garlic salt
• 1 teaspoon chipotle pepper powder
• 1 (14 ounce) can vegetable broth
• 2 (15 ounce) cans cannellini beans
• 1/2 cup shredded mexican cheese blend, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• heat olive oil in a large skillet over medium heat. add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. cook and stir kale until wilted, 1 to 2 minutes.
• pour vegetable broth over kale; add cannellini beans and stir. cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
• stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. top with shredded mexican cheese.