• 3 tbsp extra-virgin olive oil
  • 2 medium garlic cloves, smashed
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1/2 lb green beans, trimmed and cut into 2-inch pieces
  • 1 red onion, finely diced
  • Kosher salt
  • 1 quart vegetable broth or chicken broth
  • 1 14.5 oz can diced tomatoes
  • 2 cups kale, thinly sliced or shredded
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 1 1/2 cups cooked fregola pasta or Israeli couscous
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus extra for garnishing)
  • 1 tsp fresh thyme, chopped
  • Freshly ground black pepper

Method

Heat the oil and garlic in a medium pot over medium heat until the garlic begins to brown, around 2 to 3 minutes; discard the garlic. Raise the heat to medium-high, and add the carrots, green beans, onion, and 3/4 tsp. salt. Cook, stirring regularly, for about 5 to 7 minutes, until the vegetables begin to soften and brown in places. Add the broth and the tomatoes with their juices and bring to a boil. Cook for 15 minutes so the vegetables become completely tender. Add the kale, cannellini beans and pasta and cook until the kale wilts and softens, about 5 minutes. Stir in the Parmigiano and thyme and season with black pepper and more salt to taste. Serve, sprinkled with more Parmigiano.

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