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The Boston Globe

Food & dining

Recipe for pasta e fagiole (pasta and beans)

Serves 4

Salt and pepper, to taste
6 ounces (1½ cups) small pasta such as ditalini, mini penne, or elbow macaroni
5 cups cooked cranberry or borlotti beans
2 cups cooking juices from the hens, fat discarded
1 cup chicken stock
1 bunch fresh kale, leaves cut into 1-inch pieces
Leftover meat from the Cornish hens (if any), cut into shreds
½ cup grated fresh Parmesan
¼ cup olive oil

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