White Bean Rotini

Ingredients

• 13 ounces rotini pasta
• 2 tablespoons olive oil
• 2 cups chopped kale, or to taste
• 2 teaspoons garlic powder
• 2 teaspoons garlic salt
• 1 teaspoon chipotle pepper powder
• 1 (14 ounce) can vegetable broth
• 2 (15 ounce) cans cannellini beans
• 1/2 cup shredded Mexican cheese blend, or to taste

Directions

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.

Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.

Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.