Pasta And Beans With Tuscan Kale Recipe by Maria Cerulli
Pasta and Beans with Tuscan Kale Cooking Instructions 2 hours 1 Soak the beans for at least 12 hours beforehand. 2 Drain, rinse, and boil them in plenty of water with two sage leaves and one bay leaf. 3 Once cooked, blend about half of them with a few tablespoons of the cooking water. 4 Clean the kale by removing the tough central stem. Tear the leaves into pieces and boil them in a pot of boiling water for 10 minutes. 5 In a pan, pour two tablespoons of oil and sauté the sage, rosemary, bay leaf, and a pinch of red pepper flakes for a few minutes. Add the tomato paste along with a tablespoon of the bean water, the Tuscan kale, and sauté. 6 Add the beans (reserving the water), the bean puree, and let it simmer for another 5 minutes. Remove the rosemary, add the bean cooking water as needed to cook the pasta. 7 Bring back to a boil, add salt, and add the pasta. Cook for about 15 more minutes. 1 Soak the beans for at least 12 hours beforehand. 1 Soak the beans for at least 12 hours beforehand. 2 Drain, rinse, and boil them in plenty of water with two sage leaves and one bay leaf. 2 Drain, rinse, and boil them in plenty of water with two sage leaves and one bay leaf. 3 Once cooked, blend about half of them with a few tablespoons of the cooking water. 3 Once cooked, blend about half of them with a few tablespoons of the cooking water. 4 Clean the kale by removing the tough central stem. Tear the leaves into pieces and boil them in a pot of boiling water for 10 minutes. 4 Clean the kale by removing the tough central stem. Tear the leaves into pieces and boil them in a pot of boiling water for 10 minutes. 5 In a pan, pour two tablespoons of oil and sauté the sage, rosemary, bay leaf, and a pinch of red pepper flakes for a few minutes. Add the tomato paste along with a tablespoon of the bean water, the Tuscan kale, and sauté. 5 In a pan, pour two tablespoons of oil and sauté the sage, rosemary, bay leaf, and a pinch of red pepper flakes for a few minutes. Add the tomato paste along with a tablespoon of the bean water, the Tuscan kale, and sauté. 6 Add the beans (reserving the water), the bean puree, and let it simmer for another 5 minutes. Remove the rosemary, add the bean cooking water as needed to cook the pasta. 6 Add the beans (reserving the water), the bean puree, and let it simmer for another 5 minutes. Remove the rosemary, add the bean cooking water as needed to cook the pasta. 7 Bring back to a boil, add salt, and add the pasta. Cook for about 15 more minutes. 7 Bring back to a boil, add salt, and add the pasta. Cook for about 15 more minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hot dog tater tot casserole Instant Pot Zatarain's Jambalaya Smothered Instant Pot Pork Chops Zucchini Bread Moist Chocolate Cupcakes Hot dog tater tot casserole Instant Pot Zatarain's Jambalaya Smothered Instant Pot Pork Chops Zucchini Bread Moist Chocolate Cupcakes Chatpatti Aloo Chaat Pakory Crispy pizza samosa Aloo kay pakoray Vegetables poha Homemade dahi Bhara masala Chattpatey pakorey Potato Bread Pakora Instant Jeera rice Cheese Samosa Chatpatti Aloo Chaat Pakory Crispy pizza samosa Aloo kay pakoray Vegetables poha Homemade dahi Bhara masala Chattpatey pakorey Potato Bread Pakora Instant Jeera rice Cheese Samosa