Stanley Tucci’s Pasta Fagioli | Recipe Cloud App

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