Description
Hearty pasta with bacon, kale, and parmesan. A simple, satisfying weeknight meal.
Ingredients
Units
- 4 oz (113 g) thick-cut bacon slices
- 1 1/4 cups (296 ml) finely chopped yellow onion
- 1 1/4 cups (296 ml) 1/2-inch-thick diagonally sliced carrots
- 1 tablespoon tomato paste
- 2 cloves garlic
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups (946 ml) chicken broth
- 2 cups (473 ml) water
- 2 oz (57 g) Parmesan cheese rind
- 15 oz (425 g) cannellini beans
- 2 cups (473 ml) chopped fresh Tuscan kale
- 1 1/4 cups (296 ml) uncooked mini penne or other small pasta
- 1 tablespoon white wine vinegar
- 2 oz (57 g) fresh Parmesan cheese
Instructions
- Heat a Dutch oven over medium heat.
- Add the bacon and cook until crisp, 6 to 8 minutes.
- Remove the bacon to a paper towel-lined plate to drain, reserving the drippings in the Dutch oven.
- Crumble the bacon and set aside.
- Add the onion to the hot drippings and cook, stirring often, until soft and translucent, about 5 minutes.
- Add the carrots, tomato paste, garlic, thyme, salt, and pepper; cook, stirring often, until the carrots begin to soften, about 4 minutes.
- Add the broth, water, and Parmesan rind; bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for about 30 minutes.
- Increase the heat to medium-high and bring the mixture to a boil.
- Add the beans, kale, and pasta; cook until the pasta is al dente and the kale is tender, about 10 minutes.
- Remove and discard the Parmesan rind.
- Stir in the vinegar and 1/4 cup of the Parmesan cheese.
- Top with crumbled bacon and serve with the remaining 1/4 cup of Parmesan cheese.
Notes
- For a richer flavor, use pancetta instead of bacon.
- If you don’t have Parmesan rind, add 1 extra teaspoon of salt.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 70