8 oz whole wheat or gluten free pasta, I used penne
Splash olive oil
1 small onion, diced
2 large carrots, chopped
5 garlic cloves, minced
½ tsp oregano
½ tsp basil
½ tsp thyme
½ tsp crushed red pepper
¼ tsp salt
¼ tsp black pepper
2 TBS dry white wine
15 oz can fire roasted diced tomatoes
1 ½ cups cooked white beans, or 1 can rinsed and drained
2 large kale leaves, chopped, ribs removed (about 2 loose cups)
1 TBS balsamic vinegar
1 TBS capers, minced
Grated parmesan, for serving (optional)
Instructions
Cook pasta according to package directions. Reserve ⅓ cup of the pasta cooking liquid.
Cook onion in olive oil until translucent. Mix in carrots through pepper and cook over low heat for 5 minutes. Deglaze the pan with white wine (and pour a glass for yourself!).
Mix in tomatoes and simmer for 10-15 minutes, or until the carrots are cooked through.
Mix in kale, white beans, balsamic and capers. Cook 1-2 more minutes or until just heated through. Stir in enough of the reserved pasta cooking liquid to make the sauce a little thinner. Taste test and adjust seasonings and sauce thickness to your liking.
Serve ragu over pasta and garnish with Parmesan cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/carrot-kale-white-bean-ragu/