Cannellini and Kale

2 tbsp extra virgin olive oil (for sauteing)

4 stalks celery – finely diced

2-tablespoon garlic – minced

1 can (8 0z.) tomatoes sauce

1/2 cup kalamata olives, sliced with liquid

4 cups Kale )or your favorite leafy greens)

1-cup water

2 cups or 1 15.5oz can cannellini beans

1/2 lb. brown rice or lentil pasta

1 ripe avocado, diced

Toasted sunflower and pepita seeds (optional)

S/P to taste

1.In a large pot, sauté olive oil & onions for 5 minutes or until softened on low/medium heat.

2.Stir in garlic and celery – sauté for approx. 3 minutes

3.Add tomato sauce & water – sauté for approx. 5 minutes then add in beans.

4.Add in olives and some olive juice, approx. 1/4 cup.

5.Bring a large pot of water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

6. While pasta is cooking, add in leafy greens to beans to wilt.

7.When pasta is done, stir into sauce and bean mixture.

8.Serve with diced avocado and a sprinkling of toasted sunflower and pepitas. ENJOY!