Step 1

Heat oil in pan. Add garlic cloves whole. Remove before they brown.

Step 2

Add in onion, carrots, celery and cook until softened.

Step 3

Add in can of tomatoes with juice. Crush tomatoes with your hands as you pour in.

Step 4

Add in beef broth, sprig of rosemary and parsley and rind of parmigiano reggiano and beans. Cook for 30 minutes on low heat. Season with salt and pepper.

Step 5

Wash kale. Remove ribs, and chop to large bite size pieces.

Step 6

Add in green beans and kale.

Step 7

Cook for 30 more minutes. In meantime, cook pasta two minutes less than package directions. Remove parsley and rosemary. Add in.

Step 8

Serve with a drizzle of olive oil and freshly grated parmigiano reggiano.

Step 9

NOTE: Everything can be made ahead and placed into the oven to keep warm, but add pasta in at the end or it will soak up all the broth and get mushy.