Pasta and beans with black cabbage

Name: Pasta and beans with black cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Ditalini 11.3 oz; Onions 1; Carrots 1; Celery 1 rib; Garlic 1 clove; Fresh chili pepper 1; Precooked Cannellini beans 1 cup; White wine ½ glass; Italian kale (cavolo nero) 0.8 lb; Rosemary 2 sprigs; Vegetable broth to taste; Parmigiano Reggiano PDO cheese grated 2 spoonfuls; Parmigiano Reggiano PDO cheese a crust to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cooker Girl

Transport yourself right to Tuscany with this really special pasta and beans recipe, known as 'pasta e fagioli con cavolo nero.' Seriously, this dish is a favorite among locals, especially when it's chilly out. And here's the thing, what makes it stand out is the addition of cavolo nero. It's that deep-green black cabbage that offers a tender bite and boosts nutrition, which is great. Plus, some creamy cannellini beans are pureed right into the pot. So so good. It creates a dense, velvety base that wraps around every noodle. Cozier and more enveloping than your average soup, you know? Perfect for when you want something warm and filling.

And look, there are regional variations like 'pasta e fagioli alla napoletana,' but the Tuscan touch with cavolo nero makes this kale pasta dish feel extra rustic and special. For those hectic days, this is one of those healthy pasta recipes that really fits the bill—ideal for a quick lunch or a simple dinner. Really, the hearty blend of beans and greens ensures a meal that's both tasty and nourishing, aligning perfectly with the Mediterranean tradition of plant-based meals.

People love how it all cooks in one pot—saves time, plus the result is more moist and flavorful. Cavolo nero isn’t just loved in Tuscany for its bold flavor; it's also packed with nutrients, keeping the dish wholesome. You'll find that the creamy beans, tender pasta, and earthy kale combine to create a bowl that feels like a real treat after a long day. It's no wonder locals call it a 'coccola scaldacuore'—a heartwarming choice for anyone who enjoys food that's both filling and a bit special. Whether you're new to Tuscan cuisine or a seasoned fan, this dish is sure to bring a taste of Italy to your table. For real.

How to prepare Pasta and beans with black cabbage

To prepare pasta and beans with black cabbage, start with the vegetables for the sauté: clean and chop the carrot 1, celery 2, and onion 3.

Also chop the tip of a chili pepper 4 and clean the black cabbage, removing the leaves 5 and chopping the stems 6.

Prepare the classic sauté with oil, chopped vegetables, chili pepper 7, and black cabbage stems 7. Sauté and add chopped rosemary and grated garlic 9.

Add the cannellini beans 10 and deglaze with wine 11. Then add a ladle of broth and the Parmesan rind, let it simmer for 10 minutes. Remove the rind once it has released its flavor. Take out two ladles of soup 12.

Pour the ladles of soup into a bowl 13 with a ladle of broth 14, blend with an immersion blender 15.

Pour the obtained purée back into the pot 16, add more broth 17, and the cabbage leaves 18.

Now add the pasta 19 and cook, adding broth 20 as needed 20. Finally, stir in a drizzle of oil 21.

Grated Parmigiano Reggiano DOP 22 and pepper to taste. Stir 23 and serve the pasta and beans with black cabbage hot 34.

Storage

We recommend consuming the pasta and beans with black cabbage within the day.

Advice

If using dried cannellini beans, you must soak them for 12 hours before boiling.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta and beans with black cabbage

PRESENTATION

How to prepare Pasta and beans with black cabbage

Storage

Advice

RELATED RECIPES