Pasta And Bean Soup With Kale, Revisited

By Food52
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1 1/2 cup pinto or cranberry beans, rinsed

4 cups chicken stock (homemade or low sodium)

2 garlic cloves, peeled and crushed

leaves from 2 small sprigs rosemary, chopped

leaves from 2 sprigs thyme

3 large sage leaves


12.5 ounces can chopped tomatoes, with juices

1 cup loosely packed white bread (use a Tuscan or French loaf and tear the inside into chunks, discarding crust for another use)

2 cups finely chopped tomatoes, with the juices

pinch red chili flakes

freshly ground black pepper

6 cups roughly chopped kale leaves (no stems)

4 ounces small dried pasta wuch as trofie, tubetti or macaroni

extra virgin olive oil

freshly grated parmesan

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