|Pasta e Fagioli - Vienneau
4 TBS Olive Oil
4 Leeks, cleaned and chopped
Salt and Black Pepper
1 lb. Borlotti or Cranberry Beans (or pinto), soaked overnight
3-4 pints San Marzano Tomatoes
1 bunch Kale
Red Pepper Flakes
1 Lemon, cut in half, seeded
1/2 lb. Tagliatelle, broken into pieces
Chives–a handful, chopped
In a stockpot, sauté leeks in olive oil for about five minutes. They will soften and sweeten. Season with salt and pepper. Stir in the beans, and let them get well-coated with the olive oil-leek mix before adding water. Add just enough water to cover the beans by an inch or two.
Simmer for 30 minutes and add the canned tomatoes, juice and all.
Simmer, covered, for another 45 minutes. Add the kale and a dusting of red pepper flakes. Squeeze in the lemon juice and toss in the rest.
Simmer another 30 minutes. Taste for salt, black pepper, and red chili heat.
If you want the Pasta e Fagioli thinner, add more liquid (water, tomato juice, vegetable stock) If you’d like it Stand-up Thick, mash a few beans and let it simmer, uncovered.
Break up pasta into the pot, stir in, and cook until pasta is cooked. Garnish with some chopped chives, if you like, and serve.
Makes a Big Batch. (4 qts.)
Adapted from http://nancyvienneau.com/blog/recipes/a-pasta-e-fagioli-heading-into-spring/