Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice.

Meanwhile, bring a large pot of salted water to a boil over high heat for the pasta.

In a separate large, high-sided skillet, bring 3/4 cup water to a simmer.

Add onion and cook 10 minutes or until tender.

Stir in kale, beans and 3/4 cup water.

Reduce heat to medium, cover and cook 8 minutes.

Uncover and continue cooking 4 to 5 minutes or until most liquid has evaporated, greens are wilted and tender and beans are heated through.

Add pasta to the boiling water and cook until al dente about 9 minutes.

Add sliced sundried tomatoes 2 minutes before pasta is done.

Drain pasta and tomatoes and add to skillet with greens.

Stir to combine.