2 hours | Serves 6
This popular soup is served all over Italy with slight variation. It’s an inexpensive one pot meal that you’ll repeat again and again. If you have trouble finding cranberry beans, kidney beans or pinto beans are a good substitute. It’s unlikely that you will want to do anything but eat these leftovers as is but as an alternative, you can dilute the remains in a little milk a cook rice in it.
2 cups uncooked barlotti beans as know as cranberry beans
1 chopped onion
4 tablespoons olive oil, divided
8 cups chicken stock
1 cup of chopped tomatoes or a can of tomato paste
1 potato diced (optional)
2 cups chopped kale
2 cups of tubetti pasta or fettucini broken into 1 inch pieces
Parmesan rind (optional, but worth it)
Parmesan for garnish
Soak beans in water overnight. To cook, saute onion in large pot with 2 tablespoons olive oil, salt, and pepper for 5 minutes. Add the beans, stock, and tomato to the pot and cook for 1 hour on medium-low heat. Add the diced potato if using and continue to cook for another hour. When 10 minutes remain, add kale, pasta, and parmesan rind. For increased thickness, you can ladle 1 cup of soup out,puree it, and add it back to the pot. When serving individual bowls, drizzle with fresh olive oil and add parmesan cheese, salt, and pepper.