Step 1

Pour a glug of the oil into a medium pot and saute the onion and garlic over medium-low heat until soft. At the same time, boil the cavolo nero in a small pot of salted water.

Step 2

Add the beans, stock and marinara to the pan with the onion and garlic and stir together. Cook over low heat.

Step 3

When the cavolo nero is soft, strain it, add it to the bean mixture and stir.

Step 4

Continue to cook on a low simmer with the lid askew for about 15 minutes.

Step 5

In the meantime, boil the pasta in salted water according to the directions on the package. When it’s done, strain it, reserving about a cup of the water, and place it in a large bowl.

Step 6

Add about 2 cups of the bean mixture to the pasta along with some of the pasta water and a drizzle of oil and mix.

Step 7

Salt to taste and divide among 4 bowls.

Step 8

Add more bean mixture to each bowl with a drizzle of oil. Sprinkle with pepper and Parmigiano or pecorino, if using.

Step 9

Variation: Loosely scramble 2 large eggs in a pan with olive oil. Then add one portion of the finished recipe above, including the pasta, and toss together. Finish with grated Parmigiano or pecorino and a drizzle of olive oil.