Whole Grain Tuscan-Style Spaghetti With Kale And Cannellinis

2 ¾ lb Barilla® Whole Grain spaghetti
1 ½ lb diced onions
3 Tbsp minced garlic
3 lb diced plum tomatoes
3 lb cooked, drained cannellini beans
3 oz grated Parmesan cheese
6 Tbsp extra-virgin olive oil
1 ½ lb diced roasted red bell pepper
1 ¼ lb coarsely chopped kale
4 ½ cups vegetable stock
12 oz chopped, pitted black olives

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. To make the sauce: Heat the oil in a large sauté pan over medium heat. Cook the onion until softened. Stir in the red peppers and garlic. Add half of the kale and cook until wilted. Add the remaining kale, the tomatoes, broth, and season with salt. Cover and bring to a boil. Reduce the heat and simmer until soup, about 15 minutes. Stir in the beans and olives. Remove from the heat and cool.

3. For each serving, to order: Reheat 1 cup past in boiling salted water for 40 to 60 seconds. Drain and warm it with 1 cup sauce. Season with salt and pepper. Plate and garnish with 1 ½ tsp Parmesan.