- 2 tablespoons olive oil
- 4 cloves garlic
- 3 stalks celery
- 1 large onion
- sea salt and black pepper
- 2 15.5-ounce cans cannellini beans, rinsed and drained
- 1 cup small soup pasta, uncooked (I used organic Farro, but you could use quinoa, making it gluten-free)
- 1 bunch kale
- 8 cups water or vegetable stock (*I make my own stock, so I have plenty on hand, but you could use water and just add some additional herbs/seasoning to boost flavor)
- 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional) (OR skip the cheese and this would be vegan, too!)
- 1 tablespoon fresh lemon juice
- fresh dill or other herb(s) of choice (I also used some Greek Seasoning)
- Start by washing your kale and tearing the leaves off of the stalk and into small, 1- or 2-inch pieces. This can be tedious, so you’ll want to have this done before you turn the stove on. Set kale aside.
- Chop the garlic, slice the celery and chop the onion. Heat the oil in your pot or dutch oven and add the garlic, celery, onion, 1.5 tsp salt and 1/2 tsp pepper and cook over medium heat for 5 minutes, stirring occasionally.
- Meanwhile, rinse and drain your beans. Once the onion is translucent, add beans, uncooked pasta, kale, herbs, parmesan rind (if you have one-this is optional) and 8 cups water/vegetable stock*. Cover and bring to a boil.
- Reduce heat and simmer until both your pasta and the kale are tender (this will vary by pasta).
- Remove the parmesan rind, if you used one. Stir in the lemon juice and serve topped with Parmesan shavings.
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Kate, did you make the tagliatelle or buy dried? If you have a KitchenAid Stand mixer and the pasta atthmacent it’s quite easy to quickly throw together. Just roll up the made pasta sheets from short end to short end into a log shape and slice with a sharp knife into the desired pasta width: Fettuccine, Tagliatelle, or Pappardelle. Separate by tossing with a little flour and let the pasta dry for up to 30-minutes. It cooks in lots of water in 3 to 4 minutes.