Cranberry Bean Pasta Fagioli - Recipe - Stoneledge Farm - Leeds, NY

Name: Cranberry Bean Pasta Fagioli - Recipe - Stoneledge Farm - Leeds, NY
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for drizzling; 5 cloves garlic, smashed; 1 small onion, roughly chopped; 1/4 teaspoon red pepper flakes, or more to taste; 1 teaspoon finely chopped fresh rosemary; 1 2-ounce piece pancetta (optional); 5 whole plum tomatoes, crushed by hand. You can also use canned tomatoes if fresh are out of season; Kosher salt; 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberrybeans, soaked overnight); 2 bay leaves; 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping; 2 cups small pasta, such as shells or ditalini; 1 bunch kale, stems and ribs discarded, leaves chopped; 1/4 cup roughly chopped fresh parsley; Freshly ground pepper

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Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 teaspoon red pepper flakes, or more to taste
1 teaspoon finely chopped fresh rosemary
1 2-ounce piece pancetta (optional)
5 whole plum tomatoes, crushed by hand. You can also use canned tomatoes if fresh are out of season
Kosher salt
3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberrybeans, soaked overnight)
2 bay leaves
1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup roughly chopped fresh parsley
Freshly ground pepper