Authentic home cooking from Italy, with US measurements. 
Pasta and Beans with Tuscan Kale
Cannellini beans, Tuscan kale, gluten-free tagliatelle—here's my version of pasta and beans, a dish I absolutely love in any season!
Pasta and Beans with Tuscan Kale
Cannellini beans, Tuscan kale, gluten-free tagliatelle—here's my version of pasta and beans, a dish I absolutely love in any season!
Open in Cookpad AppSteps
- 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.
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