This is the perfect, warm meal for those nights in the fall when you
need something filling, yet nutritious.
Ingredients:
extra-virgin olive oil
1medium onion, sliced
2 cloves garlic, halved
1/2 bunch cavolo nero (Tuscan kale), roughly chopped
3 (14-ounce) cans cannellini beans
3 cups chicken stock or vegetable stock
2-3 cups marinara sauce
1pound small pasta, like ditali or gnocchetti sardi
salt, to taste
freshly ground black pepper, to taste
Parmigiano-Reggiano or pecorino, for serving (optional)
Steps:
Pour a glug of the oil into a medium pot and saute the onion
and garlic over medium-low heat until soft. At the same time, boil the cavolo
nero in a small pot of salted water.
Add the beans, stock and marinara to the pan with the onion
and garlic and stir together. Cook over low heat.
When the cavolo nero is soft, strain it, add it to the bean
mixture and stir.
Continue to cook on a low simmer with the lid askew for
about 15 minutes.
In the meantime, boil the pasta in salted water according to
the directions on the package. When it’s done, strain it, reserving about a cup
of the water, and place it in a large bowl.
Add about 2 cups of the bean mixture to the pasta along with
some of the pasta water and a drizzle of oil and mix.
Salt to taste and divide among 4 bowls.
Add more bean mixture to each bowl with a drizzle of oil.
Sprinkle with pepper and Parmigiano or pecorino, if using.
(serves 4)
