Carrot Kale and White Bean Ragu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 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
  1. Cook pasta according to package directions. Reserve ⅓ cup of the pasta cooking liquid.
  2. 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!).
  3. Mix in tomatoes and simmer for 10-15 minutes, or until the carrots are cooked through.
  4. 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.
  5. Serve ragu over pasta and garnish with Parmesan cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/carrot-kale-white-bean-ragu/