Bean Pasta Fagioli

Ingredients

5 tbsp extra-virgin olive oil
1 whole garlic, smashed
1 onion, chopped
1/2 tsp red pepper flakes
1 tsp finely chopped fresh rosemary
28 oz canned whole San Marzano tomatoes, crushed by hand
Salt
3 lbs canned pinto/red kidney beans
2 bay leaves
1/2 cup grated parmesan
2  1/2 cups small shelled pasta
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 coup roughly chopped fresh parsley
Fresh ground pepper

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic, onion, red pepper flakes, and rosemary and cook 2 minutes. Stir in the tomatoes and cook for 2 more minutes; season with salt. Add the beans, 3 quarts (12 cups) water, and bay leaves. Cover and bring to boil.

2. Uncover the pot and bring the mixture to a boil over heat. Add pasta for 5 minutes. Add the kale and cook, stirring occasionally, until tender.

3. Remove the bay leaves. Add the grated parmesan and salt and pepper to taste. Top with more olive oil and parmesan.