Tortellini with White Beans, Tomatoes, and Kale Recipe

Tortellini with White Beans, Tomatoes, and Kale Recipe

  • 2 tablespoons Safeway SELECT Verdi Olive Oil
  • 3 cloves garlic, minced or pressed
  • 5 cups chopped kale or Swiss chard
  • 1/3 cup water
  • 1 (15 ounce) can cannellini (white) beans or Great Northern beans, rinsed and drained
  • 2 (14.5 ounce) cans diced tomatoes
  • Salt
  • Crushed dried hot red chilies
  • 2 (9 ounce) packages Safeway SELECT Verdi Cheese Tortellini
  • Shredded Romano cheese
  1. 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 is wilted (about 30 minutes).
  2. Add beans, then tomatoes and their liquid; bring to a boil. Then reduce heat and simmer until flavors are blended (7 to 8 minutes).
  3. Meanwhile, cook tortellini according to package directions. Drain well and pour into a large bowl. Season kale mixture to taste with salt and chilies; add to pasta and toss to mix. Spoon onto individual plates or into shallow bowls. Offer cheese to add to taste.
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