Carla Makes Pasta e Fagioli

Add the chopped leeks, carrots, and garlic cloves to the food processor. Pulse until finely chopped, but not pur ext{é}ed. Scrape down the sides as needed.

Heat the olive oil in a large Dutch oven over medium heat. Add the processed sofrito and cook, stirring occasionally, for about 15-20 minutes, until softened and slightly browned. Season with salt and pepper.

Add the ham hock and the soaked cannellini beans to the pot. Stir to combine with the sofrito.

Add the whole peeled tomatoes (breaking them up with your hands or a spoon) and the chicken stock. Add the bay leaves. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for at least 2-3 hours, or until the beans are tender and the ham hock is falling off the bone. Stir occasionally.

Stir in the chopped kale and cook for another 10-15 minutes, until wilted and tender.

Carefully remove the ham hock and the parmesan rind from the pot. Shred the meat from the ham hock, discarding the bone and skin, and return the meat to the soup. Discard the parmesan rind.

While the soup simmers, bring a separate pot of salted water to a rolling boil for the pasta.

Add the ditalini pasta to the boiling water and cook according to package directions, or until al dente. Drain the pasta.

Add the cooked pasta to the soup pot and stir to combine. Let it simmer for a few more minutes to allow the flavors to meld.

Ladle the pasta e fagioli into serving bowls.

Grate fresh Parmesan cheese over each bowl. Sprinkle with red pepper flakes, if desired. Drizzle with extra-virgin olive oil.

Serve hot with crusty bread for dipping.