YIELD 24 (2 CUP) SERVINGS 2 ¾ lbs. whole grain spaghetti 6 Tbsps. olive oil 1 ½ lb. diced onion 1 ½ lb. diced roasted red bell pepper. 3 Tbsp. minced garlic 1 ¼ lb. coarsely chopped kale leaves 3 lbs. diced plum tomatoes 4 ½ cups vegetable stock 3 lbs. cooked, drained cannellini beans 12 oz. chopped pitted black olives 3 oz. grated Parmesan Cook pasta until just short of al dente. Drain pasta and drizzle with some oil to prevent sticking. Place pasta flat on sheet trays or ...
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