Okay, I lied.

I know I said that I would post birthday goodies next, but I’ve been lazy and haven’t taken pictures of them. So instead, you get this lovely stew.

We’re still getting kale from our farmer, so I’m still trying to find new recipes for it. This one looked both delicious and easy, and I had most of the ingredients on hand. I spiced it up a bit by adding red chile flakes, which Justin loved. We had this alone, but I think next time I’d be sure to have some toasted baguette on hand to add some crunch and soak up the juices.

Tuscan Bean and Pasta Stew

• 1 1/2 cups uncooked ditalini, macaroni, small shells, or other small pasta
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red chile flakes
• 1 bunch kale, washed, stemmed, and chopped
• 2 (14 1/2-ounce) cans diced tomatoes
• 1 (19-ounce) can cannelini beans, rinsed and drained
• 1/2 cup water
• Freshly ground black pepper
• 3 tablespoons grated parmesan cheese, plus more for the top
• 2 teaspoons red wine vinegar

Cook the pasta in a large pot of boiling water until just tender. Drain and keep warm.

While the pasta is cooking, heat the oil in a large pot. Add the onion and half the garlic; saute for 5 minutes over medium heat, stirring often. Add salt, dried herbs, and chile flakes, and saute for a few minutes more. Add the kale, tomatoes, remaining garlic, beans, and water. Stir, cover, and simmer over medium heat for 10 minutes. Add the pasta, a generous amount of black pepper, parmesan, and vinegar, and stir gently to combine. Serve hot, with additional parmesan and black pepper.

Makes 4 to 6 servings.

Adapted from Mollie Katzen’s Vegetable Heaven.