Orecchiette with Kale and White Beans
Whenever I need a little extra something warm and comforting for dinner on a cold night, I always make my Orecchiette with Kale and White Beans.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Stove
- Serving bowl
Ingredients
- 1 1/2 cups orecchiette
- 4 cups vegetable stock, divided
- 2 tablespoons of unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 3/4 pound mushrooms, cleaned and sliced
- 1 teaspoon of olive oil, if needed
- 4 garlic cloves
- 1 large bunch of dino kale
- 1 (15.5-oz.) can navy or cannellini beans, drained and rinsed
- Kosher salt
- freshly ground black pepper
- 3/4 cup shredded Parmesan, plus more to serve
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