1. Heat olive oil and butter in a large pot/Dutch oven over medium heat. Add onion and crushed red pepper, cook until translucent. Add garlic, salt, and pepper and sauté for 1-2 minutes.

2. Add marinara sauce, broth of choice, water, lemon juice, and Parmigiano Reggiano rind (or 1 tsp Parmigiano Reggiano).

3. Add pasta, cannellini beans, and a splash of wine. Bring to a boil and cook until the pasta is al dente, then reduce to a simmer. Taste and adjust for seasoning if needed.

4. Add a handful of finely grated Parmigiano Reggiano, if desired for thickness, and throw in the Tuscan kale. Stir to combine until the kale is wilted (approximately 5 minutes).

5. Serve and garnish with finely grated parmigiano, chopped parsley, and crushed red pepper.

Here’s a video of how I put my Hearty Tuscan Kale Pasta Stew together!