Recipe Inspiration: Cranberry Bean Pasta Fagioli

Cranberry beans {also called borlotti beans} have pink & white speckled pods & a chestnut-like flavour & are absolutely great in a Pasta Fagioli dish! The Parmigiano-Reggiano rind {I always save these} is the secret ingredient that adds so much depth and flavour to this rustic dish. A meal like this must be complemented with crusty garlic bread & of course, a great glass of Chianti {One to try: Castello di Querceto Chianti Classico 2008—ultra smooth & supple!}
{Parmigiano-Reggiano Rind, Dried Cranberry Beans, San Marzano Tomatoes}

{The Inspiration – Food Network Magazine Clipping}

{A Beautifully Rustic & Cozy Meal Perfect for a Late Fall Night}
♥ Here’s the recipe I followed: Food Network Recipe {I made a few adjustments like cutting the recipe in 1/2 and using rapini instead of kale because that’s what I had! Every recipe is always a great guideline, but make it yours by adding your own special touches!}
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