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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