The pasta with beans and black kale is an easy-to-prepare vegetarian dish that’s quick and rich in flavor, perfect for cold winter days. It’s a classic pasta and beans to which we added black kale, a typically winter vegetable that’s particularly suitable for the preparation of soups and pairs perfectly with legumes like beans and chickpeas. This way, a healthy, genuine, and flavorful dish is born, perfect for both lunch and dinner.
The preparation is very simple:
1. Sauté onion, celery, carrot, and onion, seasoning with oregano. Then add the beans and some vegetable broth.
2. Blend a portion of the beans and add the puree to the pot along with more broth.
3. Clean the black kale by removing the central ribs and place it in the pot.
4. When it reaches a boil, add the pasta.
5. Once cooked, serve it with olive oil.
With just one pot, in less than half an hour, the pasta and beans with black kale is ready. You can use either dried beans, which should be soaked before cooking, or canned beans to make the recipe extremely quick. As for pasta, we used egg maltagliati that were leftover from making ravioli. But besides maltagliati, you can use many other pasta shapes, including tubes, ditalini, or mixed pasta, which is particularly suitable for pasta and beans.
If you want to enjoy a hot, healthy, and flavorful pasta with few ingredients, try pasta and beans with black kale and let us know what you think.
Also check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, Winter
Ingredients to prepare Pasta with Beans and Black Kale
- 7 oz pasta (we used egg maltagliati)
- 2 cups borlotti beans (already cooked)
- 12 oz black kale
- 2 carrots
- 1 stalk celery
- 1 onion
- 4 cups vegetable broth (or hot water)
- oregano
- extra virgin olive oil
- salt
- pepper
Tools to prepare Pasta with Beans and Black Kale
- Pot
- Immersion Blender
How to prepare Pasta with Beans and Black Kale
Prepare the pasta with beans and black kale by first making the aromatic mince of carrots, celery, and onion. Scrape the carrots and cut them into cubes. Clean the celery by removing the toughest strings and slice it. Peel the onion, cut it in half, and chop it.
Pour a generous amount of olive oil into a saucepan or pot and add the chopped vegetables along with rosemary or oregano.
Sauté for a few minutes.
Add the beans well drained from the preservation water and let them simmer with the vegetables for a couple of minutes.
Cover with water or hot broth and let simmer over medium heat for about ten minutes.
Blend a portion of the beans using an immersion blender and add the puree to the pot along with more broth.
Meanwhile, clean the black kale by washing it, drying it, and removing the tougher central ribs. Place the black kale in the pot and add the remaining broth.
When it comes to a boil, pour in the pasta and let it cook until al dente.
Serve the pasta with beans and black kale piping hot, adding raw olive oil.
Storage and tips
You can store the pasta with beans and black kale in the fridge, in an airtight container, for up to two or three days. Just reheat it by adding a little hot water or broth and stirring.
If using dried borlotti beans, they need to be soaked in cold water for at least one night before cooking.
You can substitute borlotti beans with cannellini beans.
As a pasta shape, you can use ditalini, tubes, or mixed pasta.
FAQ (Questions and Answers)
Can I use canned beans?
Yes, you can, but make sure to rinse them well.
Which pasta is best suited?
The best pasta shapes for this type of dish are usually short pasta (ditalini, tubes, maltagliati) or even broken pasta.
Can it be made gluten-free?
Yes! Just use gluten-free pasta or replace it with rice or split legumes.
How to make the soup creamier?
You can blend a portion of the beans and return them to the pot as in our recipe, or alternatively add a mashed potato.
