Tuscan White Bean and Kale Linguine

White Bean and Kale with pasta

12 oz Valente Market Linguine
2 TSP olive oil
1 large yellow onion, finely chopped
5 cloves of garlic, finely minced
3-4 carrots, diced
1 celery stick, finely chopped
1/2 cup white wine
2, 15oz cans Great Northern Beans, rinsed and drained
2 tsp dried thyme
1 tsp dried oregano
4 cups chopped kale, stems removed
Salt and pepper to taste
½ tsp red pepper flakes, optional
Juice of half a lemon
Sauté the onion in the oil a large pot.
Once it starts to brown slightly, add in the garlic, celery, and
carrot. Sauté about 10 minutes and let the veggies soften and
brown slightly.
Add the white wine and sauté until most of the liquid has
evaporated, about 5 minutes.
Cook the pasta in salted, rapidly boiling water for 3-5 minutes
until al dente. Drain and set aside, reserving a cup of the
pasta water.
 Add in beans and herbs to the vegetable pot. Simmer for 10

Add the chopped kale and simmer for a few minutes, allowing
the kale to wilt. Add the lemon juice. Taste and adjust flavors
as desired.
Stir in the pasta, warm through, and serve immediately.