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Pasta Primavera

Serves 1

  • 3 1/2 ounces whole-wheat penne, cooked
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 4 ounces broccoli florets, trimmed and blanched,
  • 1 tablespoon sun-dried tomatoes, julienned
  • 3 ounces white kidney beans, drained
  • 2 tablespoons basil, chopped
  • 3 ounces vegetable stock
  • 1/2 ounce parmesan cheese

Tuscan Kale and White Bean Ragout

Yield: 2 gallons

  • 1/2 cup olive oil
  • 1/2 cup garlic, minced
  • 4 cups leeks, julienned
  • 4 cups Spanish onion, julienned
  • 10 lb. can cannellini beans, drained
  • 4 cups vegetable stock
  • 6 pounds kale, shredded with stems removed
  • 10 lb. can diced tomatoes
  • 1 teaspoon crushed red pepper
  • 2 teaspoons kosher salt


Pasta Primavera

  • Heat sauté pan, add olive oil and garlic and cook over medium flame until lightly brown.
  • Add broccoli, beans and sundried tomatoes and continue to cook.
  • Season, add vegetable stock and bring to a simmer.
  • Add heated pasta and toss.
  • Add fresh basil and continue to simmer until pasta has absorbed the liquid.
  • Place onto a serving plate. Top with shredded parmesan cheese.

Tuscan Kale and White Bean Ragout

  • In braising pan, heat olive oil with onions and leeks. Cook until tender. Add garlic and cook for one minute more.
  • Add kale and cook until wilted, stirring occasionally.
  • Add beans, vegetable stock and tomatoes and mix well.
  • Cover and simmer for approximately 15 minutes until kale is tender.
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