White Beans With Rigatoni

• 8 ounces rigatoni or large tube pasta
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 package (8 ounces) sliced fresh mushrooms
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons miced fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh kale
• 1/4 cup shredded Parmesan cheese

1. Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
2. Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.

rigatoni, onion, garlic, olive oil, mushrooms, cannellini beans, tomatoes, sage, salt, pepper, fresh kale, parmesan cheese

Taken from www.tasteofhome.com/recipes/white-beans-with-rigatoni/ (may not work)