Categories: Meals

Ingredients

• 2 Garlic Cloves
• 15 oz. Cannellini Beans
• 2 Roma Tomatoes
• 0.125 oz. Oregano
• 4 oz. Kale
• 1 Mini Baguette
• 3 oz. Ditalini
• 2 oz. Shredded Mozzarella
• 1/4 tsp. Red Pepper Flakes
• 1 oz. Pecorino Cheese

Directions

1. Preheat oven to 425 degrees. Bring a small pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

2. Mince garlic. Drain and rinse cannellini beans. Core tomatoes and cut into ½" dice. Stem and coarsely chop oregano. Stem kale and coarsely chop. Make diagonal cuts into baguette 1½" apart, leaving ¼" layer on bottom. Repeat at opposite angle, making a crosshatch pattern.

3. Add pasta to boiling water and stir occasionally until tender, 10-11 minutes. Reserve 1½ cup pasta water. Drain in a colander and set aside. While pasta cooks, make cheesy bread.

4. Place baguette on prepared baking sheet and insert half the garlic (reserve remaining for stew) into crevices, as evenly as possible throughout bread. Drizzle 1 Tbsp. olive oil into crevices, then add mozzarella as evenly as possible. Gather foil into a loose pouch around bread. Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Remove from oven and set aside.

5. Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, remaining garlic, and red pepper flakes (to taste). Cook until aromatic, 30-60 seconds. Stir in cannellini beans, pasta water, tomatoes, and oregano. Bring to a simmer, reduce heat to medium, and stir in kale. Cover and cook until kale is slightly wilted, 3-4 minutes.

6. Uncover stew and stir in pasta and pecorino (reserve a pinch for garnish). Season with ¼ tsp. salt. Plate dish as pictured on front of card, garnishing with remaining pecorino. Bon appétit!

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