Eating plant-based is easy. The trick is it takes a bit of planning. This recipe is as easy as it is tasty. To that, add the benefit of all the fiber and protein in the dish. It is a great weeknight meal taking only 30 minutes to make. The leftovers (if you have any) heat up well.

Servings: 4
Prep Time: 10 minutes
Cook time: 20 minutes
Total Time to prepare: 30 minutes

Ingredients:
1/2 med onion, diced
4 cloves garlic, minced
12 oz fresh kale, coarsely chopped
15 oz can cannellini beans, rinsed and drained
1 TBS oregano
3 1/4 cups vegetable broth, divided
15 oz diced tomatoes
1 cup orecchiette
1 teas salt
1 teas pepper

Directions:
Heat 1/4 cup vegetable broth in a dutch oven oven medium heat.
Add onion and cook until translucent.
Add garlic and cook one minute.
Add tomatoes with juice to the pot, the rest of the vegetable broth, beans, oregano, salt and pepper.
Bring to a boil over high heat, uncovered.
Once the mixture reaches a boil, lower heat to medium high to maintain the boil and add orecchiette.
Cook, stirring often, until pasta is almost al dente. The time will run 7-10 minutes.
Add 1/2 the kale and stir until wilted, about a minute.
Add remaining kale and repeat.

Serve Immediately