Prep Time:
15 minutes |
Cook Time:
20 minutes |
Serves:
4-6 |
About the recipe
This classic dish has more versions than there are days in Pasta Season.
Ingredients
|
Conchigliette bag
Preparation
If using dried beans soak over night or as long as recommended with the size. Bigger beans take longer and should also be boiled without salt until tender. We now have a huge selection of shapes and sizes.
- Heat 1 tbsp olive oil in a large, heavy bottomed pot over medium. If using ground meat season with Tuscan spice. Cook until just beginning to brown and some of the fat renders out. Add onions and cook until translucent. Add tomato paste, cherry tomatoes, and cook until tomatoes begin to simmer, about 1-2 minutes. Add greens and stir and cook for another minute or two.
- Add the broth along with the parmesan rind (if using), pasta, and beans. Bring pot to a simmer and cook until pasta is al dente, adding more liquid as needed to maintain a relatively saucey consistency. About 8-10 minutes.
- Remove parmesan rind and discard. Season with salt and pepper. Portion into bowls and garnish with cheese and olive oil. Serve with bread and enjoy!
