Ingredients
- 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
- ½ cup shredded Mexican cheese blend, or to taste
Why This Recipe Is So Good
Pro Kitchen Tips
- Rinse the white beans well if using canned to reduce sodium.
- Add fresh herbs like parsley or basil at the end for extra flavor.
Step 1
Bring a large pot of salted water to a boil. Once boiling, add the rotini and cook until it’s tender but still has a bit of bite, about 8 minutes. Drain the pasta and set it aside.
Step 2
While the pasta cooks, heat some olive oil in a big skillet over medium heat. Toss in the kale and season it with garlic powder, garlic salt, and a pinch of chipotle pepper powder. Stir everything around and cook until the kale wilts, which should take a minute or two.
Step 3
Pour in the vegetable broth and add the cannellini beans. Give it a good stir and let the mixture cook for about 7 to 8 minutes, stirring often, until the beans soften and soak up some of that broth.
Step 4
Finally, add the cooked rotini to the skillet with the kale and beans. Stir everything together and cook for another minute or two until the pasta is warmed through. Sprinkle the top with shredded Mexican cheese before serving.
