Pasta e Fagioli
Ingredients
- 8 oz. dried medium white beans (such as cannellini), soaked overnight if possible
- Kosher salt
- 4 carrots, scrubbed, coarsely chopped
- 1 leek, white and pale green parts only, halved lengthwise, coarsely chopped
- 6 garlic cloves
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- 1 smoked ham hock
- 1 15-oz. can whole peeled tomatoes
- 1 bunch Tuscan kale, ribs and stems removed, leaves torn
- 1–2 Parmesan rinds (optional)
- 2 bay leaves
- 8 oz. small pasta (such as ditalini)
- Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)
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