Pasta with Cannellini Beans and Black Kale

Method

1. Finely dice carrot, celery, and onion for the soffritto. Optionally add sliced chili pepper.
2. Prepare the black kale: leave small leaves whole; for large leaves, remove the central stem and finely chop the stems, then cut the leaves into pieces.
3. In a pot, add a drizzle of olive oil, the soffritto, chopped kale stems, a pinch of salt, and a sprig of rosemary. Sauté until the vegetables are browned.
4. Remove the rosemary sprig, grate in a clove of garlic, and stir for a few seconds.
5. Add the cooked cannellini beans and deglaze with a splash of white wine.
6. Add a few ladles of broth (or hot water) and a Parmesan rind (if available). Let it simmer gently for about 10 minutes.
7. Remove the Parmesan rind.
8. Take a few ladles of beans and some broth, blend until creamy, then return the purée to the pot.
9. Add the black kale leaves and ditalini pasta. Add more liquid if needed. Cook until the pasta is al dente.
10. Turn off the heat. Add freshly ground black pepper, grated Parmigiano Reggiano, and a drizzle of extra virgin olive oil. Stir to make it creamy.
11. Serve hot.