Cannellini Beans with Cabbage and Pasta
Makes: 4 servings
Time: 30 minutes
F O
Serve this piping hot on a cold day or at room temperature when it’s warm outside. Flavorful stock is key.
Other beans you can use: It’s important to use firm cooked beans, like cranberry, appaloosa, pinto, or chickpeas, that won’t break apart when tossed with the pasta.
- Salt
- ½ head cabbage, preferably Savoy, cored and chopped
- 8 ounces cavatelli, conchiglie, or orecchiette
- 2 tablespoons olive oil or butter
- 1 large or 2 medium leeks, including some green parts, rinsed and thinly sliced (about 2 cups)
- 1 celery stalk, chopped
- 2 sprigs fresh thyme
- ¼ cup dry white wine (optional)
- 1 cup vegetable stock (preferably Vegetable Stock, page 97, or Roasted Vegetable Stock, page 99)
- 3 cups cooked or canned cannellini beans, drained but still moist
- Pepper
- Freshly grated Parmesan or pecorino Romano cheese for garnish (optional)
- Bring a large pot of salted water to a boil over high heat. Add the cabbage and cook until just tender, 3 to 4 minutes. Use a slotted spoon or a small strainer to fish it out; drain and set aside. When the water returns to a boil, add the pasta and cook until tender but firm, 7 to 8 minutes, then drain.
- Meanwhile, put the oil in a large skillet over medium heat. When it’s hot, add the leeks and celery and cook until softened, 5 to 6 minutes, stirring occasionally. Add the thyme and the wine if you’re using it, and cook for another minute, until the pan is almost dry. Add the stock, beans, and reserved cabbage. Sprinkle with salt and pepper and cook until the flavors blend and everything is well heated, about 5 minutes more.
- Add the drained pasta to the skillet and stir gently. Taste and adjust the seasoning, sprinkle with Parmesan if you’re using it, and serve.
Cannellini Beans with Spinach and Pasta
Replace the cabbage with 1 pound cleaned and trimmed spinach; no need to parboil it. Add it to the leeks and celery in Step 2 after they have softened. Add a handful of raisins or currants if you like in Step 3.
Chickpeas with Cabbage and Pearl Couscous
Replace the cavatelli with 1 cup pearl couscous and the cannellini with chickpeas. Increase the stock to 2 cups. Omit cooking the pasta in Step 1. In Step 2, after adding the stock, chickpeas, and cabbage, bring to a boil and add the couscous. Cover and cook until just tender, about 5 minutes. Stir in a tablespoon or so harissa.