Tuscan Kale and White Bean Pasta

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 1/2 pounds kale, chopped into 1-inch pieces
2 cups fresh or canned tomatoes, chopped
1 1/2 cups vegetable broth
Salt and freshly-ground black pepper to taste
2 cups canned or cooked white cannellini beans
3/4 oil-cured black olives, pitted and coarsely chopped
1 12-ounce package pasta, whole wheat preferred
1/4 cup grated Parmesan cheese (optional)

1. In a large heavy-bottomed skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant.

2. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans and olives, stirring to combine.

3. Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper, and serve.

Serves 8.