Stanley Tucci’s Pasta Fagioli

• servings: 8
• active time: 5 minutes
• total time: 35 minutes

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 cups (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

1. 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.

2. Add beans, broth, marinara, and Parmesan rind. Increase heat to a simmer and cook, stirring often, for 15 minutes.

3. 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.

4. 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.