Oh my goodness, this dish is just unbelievably good! I have made it three times in the last three weeks. It is filling, full of flavor, and easy to whip up on crisp Sunday afternoon. Serve it with a small side salad and a loaf of crusty bread and you are all set to go.
I found this recipe on Allrecipes.com. It is adapted from Stanley Tucci's family recipe that he has shared with the world in his cookbook.
Hope you enjoy this meal as much as my family does!
Ingredients:
- 2 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 2 (15 1/2-ounce) cans cannellini beans, drained, and rinsed
- 3 cups low-sodium chicken broth or vegetable broth
- 2 1/2 (about one 24-ounce jar) marinara sauce
- 1 Parmesan rind plus 1/2 cup grated Parmesan for serving
- 6 cups stemmed, chopped Tuscan kale
- 1 pound small pasta, such as ditalini
- 1 tablespoon red wine vinegar
- salt and black pepper, to taste
- crushed red pepper, to taste
Directions:
- Heat oil in a large pot set over medium-low heat. Add onion and garlic and cook, stirring often, until onion and garlic are softened, about 8 minutes.
- Add beans, broth, marinara, and Parmesan rind. Increase heat to a simmer and cook, stirring often, for 15 minutes.
- Meanwhile, bring 2 quarts of water to a boil in a large pot. Season with 2 teaspoons salt. Add kale and cook until tender, about 3 minutes. Use tongs to transfer kale to the soup, reserving blanching water. Return water to a boil, add pasta, and cook following package directions. Drain pasta and portion among serving bowls.
- Stir vinegar into the soup and season to taste with salt and pepper then ladle over pasta. Garnish with grated Parmesan and crushed red pepper, if using.
