Reviewed: Jan. 31, 2012

I thought this was good and a nice change with the beans. We used spinach instead of kale and tomatoes with spices instead of sage because I forgot to buy it!

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Reviewer:

Cookin' in PA

Reviewed: Dec. 2, 2011

Great way to eat kale. I didn't have cannelini beans, so substituted no-salt organic pintos. Used dried sage instead of fresh. Also used multi-grain pasta. Excellent dish.

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Reviewer:

northern exposure

Living In: Laramie, Wyoming, USA

Reviewed: Oct. 25, 2011

This is not "bursting with flavor," although my husband thought it was very good and had three helpings! It is a nice, light pasta dish for a winter supper when you want to eat healthy and don't have a ton of time. I doubled the salt and pepper.

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Reviewer:

Ann

Reviewed: Jun. 14, 2011

Yummy! I followed the recipe without the mushrooms and added dried basil instead of fresh sage (I didn't have any) and it was delicious and very filling!

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Reviewer:

Maruxa

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Reviewed: Aug. 27, 2010

wow, this was great! I added corn as well, just to add another flavor to the dish. It was very tasty and filling for not a huge number of calories. I hope it keeps well in the fridge, because I cook for one and will be lunching on leftovers for a few days.

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Reviewer:

karentn

Reviewed: May 24, 2010

Bland - I added nutmeg and red pepper flakes to spice things up.

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Reviewer:

BRG

Reviewed: May 23, 2010

I made this recipe tonight with a few alterations. Instead of rigatoni, i used elbow pasta and omitted the parmesan cheese, making this a great vegan recipe for me and my family. (I also omitted the mushrooms because i had none and added a touch of rosemary and white wine.) I was looking for a good Kale recipe for the evening and found it! Thanks for sharing this!

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Reviewer:

Morning Dew

Reviewed: Apr. 15, 2010

My family really enjoyed this...the only changes I made were due to personal preference. I used fresh chopped tomatoes instead of canned, and spinach instead of kale. I added a couple of ladlefuls of pasta water to the tomato/bean mixture to make a sauce out of it since I used fresh tomatoes. Made with whole wheat pasta--very healthy dish!

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Reviewer:

jkaeekj

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Reviewed: Nov. 22, 2009

Yum, yum, yum! Used dried sage instead, but this recipe was still wonderful. Would definitely recommend to others.

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: May 21, 2009

This recipe was fabulous! Very easy to prepare and it tasted delicious. I didn't have any fresh sage so I used tons of fresh basil (which to me was even better), and instead of kale I used fresh spinach. Served with whole wheat rigatoni. Thanks Carol!

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