Pasta with Kale and Beans

3 Tblsp Olive Oil
1 large onion, chopped
1 large red bell pepper, chopped
5-6 large cloves garlic, sliced
3 small-medium carrots, sliced
2 heads of kale, washed and cut up
5 cubes Knorr vegetable bouillon and 3 quarts water or 3 quarts vegetable broth
1 tsp thyme
1 tsp oregano
1 Tblspn parsley
1 lb favorite pasta (I used rotelle), cooked
2 15-oz cans cannellini beans

Serve with crusty bread. You can also subtitute escarole, mustard greens or collard greens for kale.

Saute onion, pepper, carrots & garlic in olive oil until onions are translucent. Add water, bouillon and kale. Simmer until kale cooks down. Add cooked pasta and beans. Simmer for another fifteen minutes, or so.

Serving Size: Serves six very hungry people

Number of Servings: 6

Recipe submitted by SparkPeople user BARBWOOD.