This bright and healthy meal is surprisingly filling and thanks to the addition of white beans and tomatoes, there’s even more deliciousness in every bite. Use homemade broth if you have it, otherwise, a low sodium boxed version is just as delicious.
Courtesy of Bonnie Mo.
Bring a large pot of water to a rolling boil, add 2 tablespoons salt and the kale and cook until tender, 2 to 3 minutes. Cool under cold running water, drain and squeeze gently to remove excess moisture. Chop coarsely and set aside.
Cook pasta until al dente according to the package directions.
Meanwhile, warm the 1/3 cup olive oil over medium-low heat. Add sausage and garlic and cook, stirring and breaking up meat with the back of a wooden spoon until browned, about 7 minutes. Add the kale and stir to combine for about 2 minutes. Season with salt.
In a medium pot, heat 6 cups of chicken broth to a low simmer. Add 1/2 cup white beans and heat through, about 2 minutes.
Add cooked sausage and kale and cooked orecchiette and heat until ingredients are hot. Serve immediately.