Directions:
- Combine 1/2 cup of the cooked beans and 2 tbsp of water in a food processor until smooth. Set aside.
- Cook onion in the remaining 2 tbsp water until soft and translucent, about 3 to 4 minutes.
- Add garlic, sage, and rosemary, and cook for 1 minute, stirring constantly.
- Add bean liquid and water and let simmer for 20 minutes.
- Stir in kale, remaining beans, pasta and bean puree, and season with pepper sauce.
- Cook 5 minutes, until pasta is al dente and beans are hot.
- Adjust salt and pepper if necessary and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 733.89 Kcal (3073 kJ) | ||
| Calories from fat | 5.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Sodium | 1143.26mg | 48% | |
| Potassium | 338.27mg | 7% | |
| Total Carbs | 128.4g | 43% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 48.31g | 193% | |
| Protein | 50.7g | 101% | |
| Vitamin C | 31.7mg | 53% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 13.2mg | 73% | |
| Calcium | 307.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 60.08 Kcal (252 kJ) | ||
| Calories from fat | 0.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 1% | |
|---|---|---|---|
| Sodium | 93.6mg | 48% | |
| Potassium | 27.69mg | 7% | |
| Total Carbs | 10.51g | 43% | |
| Sugars | 0.18g | 9% | |
| Dietary Fiber | 3.96g | 193% | |
| Protein | 4.15g | 101% | |
| Vitamin C | 2.6mg | 53% | |
| Iron | 1.1mg | 73% | |
| Calcium | 25.1mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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