Description

1. Heat the vegetable broth in a large saucepan. Add the onion and cook and stir over medium heat for 3 minutes. Add the kale and the tomatoes and their liquid. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Stir in the olives and parsley and cook for 5 minutes longer.

2. While the kale is cooking, bring a large pot of water to a boil and cook the penne until just tender. Drain and transfer to a serving bowl. Add the kale mixture and toss gently. Sprinkle the top with the optional vegan Parmesan cheese and serve immediately.

3. Stored in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.

Recipe Source: www.nutritionmd.org, The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.