"This is such an easy recipe, but it's still healthy and delicious. Give it a go for a go-to weeknightable meal!"
Brothy Beans & Greens
5
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Prep time 25mins
Cook time 25mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 tablespoons Olve Oil
- 4 ounces Short Pasta
- 3 cups Vegetable Broth
- 1 can Canned Chickpeas
- 1/2 Yellow Onion
- 2 cloves Garlic, Minced
- 1 head Kale, de-stemmed + Chopped
- 1 Lemon (Juice of)
- 1/2 teaspoon Red Pepper Flakes
Method
Step 1
Heat a high sided skillet or dutch oven over medium heat, add 1 tbsp olive oil, season with salt and cook onion until it starts to soften.
Step 2
While the onion is cooking start cooking the pasta. Bring 3 cups of vegetable broth to a boil and add 4 oz of pasta.
Step 3
Once the onions have started to soften, add 2 cloves of minced or pressed garlic and 1/2 tsp red pepper flakes. Cook until fragrant (1-2 minutes).
Step 4
If necessary, use a little of the vegetable broth from the pot of pasta to deglaze the bottom of the onion & garlic pan, scraping up any brown bits that may have formed.
Step 5
Add chickpeas to the onion pan, season with salt and cook until warmed through. Add the kale and continue to cook until it just starts to wilt.
Step 6
Cook the pasta a few minutes shy of al dente (about 6-8 minutes depending on the pasta shape). Do not drain! Add both the pasta and the vegetable broth to the pan of onions, chickpeas and kale.
Step 7
Continue cooking until the pasta is al dente and remove from heat.
Step 8
Stir in the juice of 1 lemon, add some fresh black pepper or a little chili oil if you have it on hand and serve!