Pasta with Sausage, Cannellini Beans and Kale

16 oz. uncooked pasta, farfalle, Pantacce or similar
1/2 C. sun dried tomatoes in oil, sliced or chopped
2 T. olive oil (I use oil from tomatoes for extra flavour)
1 1/2 C. chopped onion (about 1 medium)
1 lb. Italian sausage, medium or hot, meat removed from skin
7 garlic cloves, chopped
2 T. Italian herbs
1/2 T. crushed red pepper
4 C. chicken broth, no salt, fat-free
16 oz. fresh kale, torn or julienned
19 oz. can cannellini or white kidney beans, rinsed well
Salt and freshly ground pepper to taste
1/4 C. parmesan cheese, freshly grated (about 1 oz.)

- Serve with garlic bread and salad.
- I used regular pork Italian sausage but would use Italian turkey sausage next time for a lighter version

- Cook pasta according to package directions, reserving 1 C. cooking liquid
- Remove meat from sausage skins by slicing skin lengthwise with sharp knife
- Drain tomatoes and reserve oil, chop or slice
- Heat large pot or Dutch oven over medium heat
- Add olive oil, tomatoes, onion and sausage meat
- Cook 10 minutes or until sausgae is browned, stirring to crumble sausage
- Add garlic, cook 1 minute
- Add Italian herbs, crushed pepper and broth
- Stir in kale, cover and simmer 5 minutes or until kale is tender
- Add cooked pasta, 1 C. reserved liquid and beans
- Add salt and pepper to taste
- Serve in bowls
- Sprinkle parmesan on top.

Serving Size: Makes 12 servings, 1 3/4 C.