3 TBS extra virgin olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes (optional)
1 can (15 oz.) cannellini beans, rinsed and drained, or 1 1/2 cups cooked cannellini beans
1 pound kale, stems discarded and leaves shredded (about 12 cups lightly packed)
1/2 cup vegetable or chicken broth
1 pound bowties, penne, or other short pasta
1 1/2 cups freshly grated Parmesan cheese
Salt and pepper to taste
Cook pasta until al dente. Reserve 1 cup of the pasta cooking water. Heat the oil over medium-low heat in a large saucepan. Sauté the garlic and hot pepper flakes (if using) in the oil until the garlic is fragrant, about 3 minutes. Stir in the beans, kale, and broth. Cover and simmer until kale is partially wilted and almost tender, 5 to 8 minutes.
Combine pasta and kale mixture, and toss well. Add as much of the reserved water as needed to moisten the pasta.
Add 1 cup of the Parmesan cheese, season with salt and pepper and toss well. Serve immediately, and sprinkle with additional Parmesan cheese.