Pasta Fagioli

Ingredients

• 2 Tbsp olive oil
• 3-4 garlic cloves, thinly sliced
• 1 small sprig of fresh rosemary, whole or minced
• 2 (398 ml) cans organic cannellini beans
• 1L organic vegetable broth
• 250 g organic macaroni or ditalini pasta
• 1 cup Tuscan or black kale
• 1 cup cauliflower
• Salt
• Parmigiano Regiano or Pecorino rind
• Grated Parmigiano Regiano or Pecorino for serving

Method

1. In a large Dutch oven or pot over medium-low heat, combine the olive oil, the garlic and the rosemary until the garlic has softened and is beginning to turn golden.
2. Add the contents of the two cans of beans, including the liquid. With a potato masher, or even just your fork, mash some of the beans, the starch and flesh of the beans will naturally add an extra touch of creaminess to the dish.
3. Add the leftover parmesan rind and the broth to the bean mixture, season well, then raise the heat to med-high and bring to a boil.
4. Add the pasta and chopped kale. If you feel you are missing some liquid to cook the pasta, simply add boiling water until it reaches your desired consistency.
5. Cook the pasta according to the time on the packaging or until tender. About 2-3 minutes shy of the pastas cooking time, add in the leftover cauliflower.
6. Remove from the heat, incorporate some freshly grated parmesan cheese, and serve immediately with a drizzle of olive oil over the top.