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Stanley Tucci’s Pasta Fagioli
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 2 (15 1/2-ounce) cans cannellini beans, drained, and rinsed
- 3 cups low-sodium chicken broth or vegetable broth
- 2 1/2 cups (about one 24-ounce jar) marinara sauce
- 1 Parmesan rind plus 1/2 cup grated Parmesan for serving
- 6 cups stemmed, chopped Tuscan kale
- 1 pound small pasta, such as ditalini
- 1 tablespoon red wine vinegar
- salt and black pepper, to taste
- crushed red pepper, to taste
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