Pasta and Bean Soup with Kale, Revisited

Category: not set

Cuisine: not set

Ready in 1h
by Food52Recipes

Ingredients

1 1/2 cups pinto or cranberry beans rinsed

4 cups chicken stock (homemade or low sodium)

2 garlic cloves peeled and crushed

leaves from 2 small sprigs rosemary chopped

leaves from 2 sprigs thyme

3 large sage leaves

salt

12.5 ounces can chopped tomatoes with juices

1 cup loosely packed white bread (use a Tuscan or French discarding crust for another use)

2 cups finely chopped tomatoes with the juices

pinch red chili flakes

freshly ground black pepper

6 cups roughly chopped kale leaves (no stems)

4 ounces small dried pasta wuch as trofie tubetti or macaroni

extra virgin olive oil

freshly grated parmesan


Directions

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