tuscan kale

Tuscan Kale Pesto

Tuscan

garlic cloves, peeled and roughly chopped

pine nuts (if pine nuts are not available, substitute with walnuts)

extra-virgin olive oil

Parmesan cheese

¼ cup freshly grated imported Romano cheese

salt

black pepper

In a food processor, add kale, garlic and pine nuts and process until uniformly chopped.

With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.

Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.

Store in an airtight container in the refrigerator for up to two weeks.

Beans are a pantry staple in most Italian homes, a versatile and filling ingredient Italians rely on the way Americans use potatoes— or even pasta. They’re simple, easy to dress up or down, and a cost-effective way to round out a meal. This takes a while to cook, but it’s almost all hands-off time, and because it makes a large batch, you can serve it for several meals throughout the week.

White Beans and Tuscan Kale

dry white beans (such

filtered water (plus more as needed)

sage

garlic

small bunch Tuscan kale (large

kosher salt

red pepper flakes

Parmigiano-Reggiano

Rinse

Rinse and sort beans, removing any that are dried or shriveled.

Cook

In a medium Dutch oven over medium-high heat, combine beans, water, sage, garlic, and 2 tablespoons olive oil. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Partially cover and simmer, stirring occasionally, until beans are just tender, about 1 hour and 20 minutes. Add more water during cooking if necessary to maintain a soupy consistency.

Simmer

Remove and discard garlic cloves and sage sprig.  Add kale, salt, and red pepper flakes to beans, and stir to combine. Cover and simmer until kale is wilted and tender, about 15 minutes.

Serve

Stir in 1/2 cup oil and grated Parmigiano-Reggiano to finish.

Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. Known also as pasta fazool, this Italian stew-like soup is hearty, budget-friendly, vegetarian and vegan-friendly. Great for making ahead and freezing, too.

Instant Pot Pasta e Fagioli (Pasta &amp; Bean Soup)

olive oil

yellow onion, finely chopped

carrots,

rib celery, finely chopped (about 1 cup chopped)

garlic,

chili flakes

Italian mixed herbs (or dried thyme

red pepper strips (like these) – optional!

cannellini beans

(15 ounces

tomatoes

Tuscan kale (cavolo nero), remove the tough stem first and diced

vegetable stock

water

parsley

lemon juice

Press Saute and allow the Instant Pot to heat up. Add the olive oil, chopped onion, carrot, celery and 1 teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened. 

Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.

Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 

Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. 

Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.

Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually.

Open the lid and stir the soup. Scoop about a cup of the stock into a measuring jug or a bowl. Don&#8217;t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.

Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley. 

Serve with extra parsley on top and grated Parmesan cheese, if using. 

It didn't have quite enough broth for us so I think I'll cut macaroni down to 1 1/4 c next time. I added a little Better than Bullion to amp up the flavor of the broth. I didn't have kale so I added some fresh spinach after it was done. We had it with garlic bread and really enjoyed it!

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Tuscan Kale Pesto

White Beans and Tuscan Kale

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Instant Pot Pasta e Fagioli (Pasta ...

Top 4 tuscan kale recipes from across the web

The most viewed tuscan kale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Kale Pesto

White Beans and Tuscan Kale

Instant Pot Pasta e Fagioli (Pasta ...

Instant Pot Pasta e Fagioli (Pasta ...

The most viewed tuscan kale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine