Pasta e Fagioli

• servings: 4 servings

Ingredients

8 oz. dried medium white beans (such as cannellini), soaked overnight with 2 tbsp salt

Kosher salt

4 carrots, scrubbed, coarsely chopped

1 leek, white and pale green parts only, halved lengthwise, coarsely chopped

4 garlic cloves

⅓ cup extra-virgin olive oil, plus more for drizzling

1/4 tsp red pepper flakes

Freshly ground black pepper

1 lb hot italian sausage

1 15-oz. can diced tomatoes

1 bunch Tuscan kale, ribs and stems removed, leaves torn

1–2 Parmesan rinds (optional)

4 cups chicken stock

6 cups water

2 bay leaves

8 oz. small pasta (such as ditalini)

Finely grated Parmesan, crushed red pepper flakes, and basil (for serving)

Directions

If you haven’t soaked the beans, do a power soak: Place beans in a large pot, cover with water by 1", and bring to a boil over high heat. As soon as the water comes to a boil, remove pot from heat, stir in a palmful of salt, cover pot, and let beans sit 1 hour.

Pulse carrots, leek, and garlic in a food processor until finely chopped. Saute sausage in batches in a Dutch oven until browned. Keep 1-2 tbsp of the sausage drippings in the pot on medium heat. Add chopped vegetables, season generously with salt and pepper, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 4 minutes. The goal at this stage is to slow cook the soffritto until the vegetables are very soft but have not taken on any color. Reduce heat to medium-low, cover pot, and cook, stirring every 5 minutes or so and reducing heat if mixture starts to brown, until vegetables are softened and juicy, about 15 minutes. Stir in garlic, red pepper flakes, and kale, cook for 1-2 minutes more. Transfer vegetables to a large bowl and set aside.

Preheat oven to 250 degrees. Add rinsed beans, water, broth, parmesan rinds, and bay leaves to the dutch oven. Bring to a boil over high heat, stirring occasionally so the beans don't stick. Place in the oven with lid askew and gently cook until beans are fully tender 1-2 hours depending on the size and age of the beans. About 20 minutes before beans are done, return the sausage, veggies, and add tomatoes to the soup.

Cook pasta (about 1/3 cup dry per bowl) in a large pot of boiling well-salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Divide soup among bowls, drain pasta and add to each bowl of soup. Top with Parmesan, drizzle with oil, add chopped basil, and sprinkle with red pepper flakes. Serve with bread for dunking.