Pasta e Fagioli

Ingredients

• ⅓ cup olive oil
• 2 cups carrots, scrubbed, coarsely chopped
• 1/2 cup shallots, medium-sized, chopped
• 6 garlic cloves, roughly chopped
• 1 teaspoon black garlic salt
• ¼ teaspoon ground black pepper
• ½ teaspoon oregano
• 1 ½ cups dry Italian red wine (we love Barbaresco Vendemmia 2019)
• 8 cups vegetable broth
• 1 medium/large smoked ham hock
• 2, ½” thick Parmesan rinds (optional)
• 4 bay leaves
• 1, 28oz can ItaliBrand Pomodoro San Marzano tomatoes
• 2, 10 oz jars Tuscany Chianti Baby Chickpeas, drained
• ½ of one bag (17.6 oz (500g)) Pasta di Semola di Grano Duro (or Ditalini)
• 1 bunch Tuscan kale, ribs and stems removed, leaves torn
• Parmigiano Reggiano, finely grated (optional)
• Partanna extra virgin olive oil, for finishing (optional)
• 1 bunch fresh sage, leaves picked and fried in oil for garnishing (optional)