PASTA E FAGIOLI WITH KALE

Pasta e Fagioli with Kale image

Number Of Ingredients 14

Ingredients

8 ounces Dried cannellini beans, soaked overnight if possible
1 Kosher Salt, to taste
4 Carrots, scrubbed and coarslely chopped
1 Leek, white and pale greet parts only, halved lengthwise, coarsely chopped
6 cloves Garlic Cloves
1/3 cup Extra Virgin Olive Oil, plus more for drizzling
1 Freshly Ground Black Pepper to taste
1 Smoked Ham Hock, I use about 4 oz. pancetta instead
15 oz. can Whole Peeled Canned Tomotoes
1 bunch Tuscan Kale
2 Parmesan Rinds (optional)
2 Bay Leaves
8 ounces Small Pasta ( I use ditalini)
1 Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)

Steps:

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 watere 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 the food processor until finely chopped. Heat 1/3 cup oil in a large pot or Dutch oven over 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 four minutes.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 five minutes or so and reducing heat if mixture starts to brown, or until vegetables are softened and juicy, about 15 minutes add the ham hock or Pancetta and cook uncovered stirring and scraping bottom of pot every five minutes, until soffritto is starting to brown in places and has lost at least half of its volume, about 10 minutes more.
And beans and they're soaking liquid, tomatoes, and kale.Season with salt and pepper. Bring to a boil, And Then add Parmesan rinds and bay leaves. Reduce heat to medium low And bring to a gentle simmer. Cook soup with lid askew, adding water or stock if you have it as needed to keep beans submerged by 1 inch. Until beans are very tender, 1 to 3 hours, depending on size and age of beans. Fish out and discard Parmesan rinds. Remove ham hock if using and use a fork to pull meat off the bone. Return meat to soup. Discard bone and any large pieces of fat.
Cook pasta in a large pot of boiling well salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain pasta and you can add to soup or keep separate and add as you use the soup. Do not add the raw noodles to the soup to cook as they will get mushy and absorb too much liquid.
Divide soup among bowls. Top with Parmesan, drzzle with oil and spinkle with red pepper flakes. Serve with bread for dunking.