Farfalle with Sausage, Cannellini Beans, and Kale

Farfalle with Sausage, Cannellini Beans, and Kale
Photo by Becky Luigart-Stayner


  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • ¼ teaspoon crushed red pepper
  • 6 garlic cloves, minced
  • ¼ cup oil-packed sun-dried tomatoes
  • 8 ounces hot turkey Italian sausage
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)
  • + 4 more ingredients
    • 8 ounces uncooked farfalle (bow tie pasta)
    • 1 (16-ounce) package fresh kale
    • 1 ½ cups chopped onion
    • 1 teaspoon dried Italian seasoning

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm. Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato o...

View full recipe at My Recipes


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