INGREDIENTS
1 head garlic
3 tbsp. olive oil, divided
1 small onion, chopped
8 c. chicken stock
1 1/4 lb. boneless, skinless chicken breast
1 large piece Parmesan cheese rind
1 (15.5-ounce) can dark red kidney beans, rinsed
2 large carrots, sliced
1/4 tsp. crushed red pepper
1 (9-ounce) package fresh four-cheese tortellini
1 bunch curly kale, stems discarded and leaves torn
2 tbsp. prepared pesto, plus more for serving
Kosher salt
Freshly ground black pepper
DIRECTIONS
- Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
- Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
- Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.
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CL::JG
