1. Rinse the kale and slice into thin ribbons. Peel and mince the garlic. Drain and rinse the no-salt canned cannellini beans.
2. Cook pasta (whole-grain or gluten-free) according to directions on package. One minute before pasta is cooked, add kale to the pasta water.
3. When pasta is cooked and the kale is wilted, drain and return to the pot. Add the beans, minced garlic, Italian seasoning blend, black pepper, and a drizzle of balsamic vinegar. Toss to combine and warm the beans.
4. Transfer to a bowl and sprinkle with the nutritional yeast.