Bean Stew with Pasta

Ingredients

• 250 g dried Borlotti beans
• 1 onion
• 2 Garlic cloves
• 5 tomatoes
• 1 chili pepper
• 300 g black kale
• 3 tbsp olive oil
• 750 ml vegetable broth
• 200 g short tube pasta (e.g., Sedani)
• Salt
• Pepper (freshly ground)
• 5 tbsp freshly grated Parmesan

Instructions

1. 1.

   Soak the beans overnight. The next day, cover with water and cook in a sealed pressure cooker for about 25 minutes until tender. Quickly drain and remove about half of the beans from the liquid; puree the remaining beans with a little cooking water.

2. 2.

   Peel and finely chop the onion and garlic cloves. Boil the tomatoes briefly, cool, peel, quarter, seed, and cut into small pieces. Wash, trim, and finely chop the chili pepper. Wash, trim, and slice the kale into strips. Sauté the onion, chili, garlic, and kale in hot oil in another pot for 1-2 minutes.

3. 3.

   Deglaze with about 600 ml broth, add the pureed and whole beans as well as the tomatoes, season with salt and pepper, and simmer gently for about 20 minutes, stirring occasionally. Add more broth as needed to achieve a slightly creamy consistency. Add the pasta and cook for another ~10 minutes until al dente.

4. 4.

   Stir in 2-3 tbsp Parmesan, adjust seasoning with salt and pepper, serve in bowls, and sprinkle with remaining Parmesan. Offer white bread on the side if desired.