Sausage, Cannellini Beans And kale

Ingredients

8 oz uncooked farfalle (bow tie pasta)

¼ cup oil-packed, sun-dried tomatoes

1 ½ cups chopped onion

8 oz hot turkey Italian sausage

6 garlic cloves, minced

1 tsp dried Italian seasoning

¼ tsp crushed red pepper

1 (14 oz) can fat-free, less-sodium chicken broth

1 bunch kale

1 (15 oz) can cannellini beans, drained & rinsed

1 oz shaved fresh Parmesan cheese (about ¼ cup)

Directions

• 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 tsp oil. Slice tomatoes. • Heat a large Dutch oven over medium heat. • Add sliced tomatoes, reserved 2 tsp tomato oil, onion and sausage to pan. Cook 10 minutes or until sausage is browned, stirring to crumble. • Add garlic to pan. Cook 1 minute. • Add seasoning, pepper and broth to pan. • Stir in kale. Cover and simmer 5 minutes or until kale is tender. • Stir in pasta, reserved 1 cup cooking liquid and beans.