Rustic Tuscan-Style White Bean and Kale Stew

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit carrot, diced
• 2 unit celery stalk, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 2 tbsp tomato paste
• 0,5 cup dry white wine
• 2 unit cannellini beans, drained (540 ml cans)
• 4 cup chicken stock
• 0,5 cup parmesan rind plus grated parmesan
• 4 cup lacinato kale, stemmed and chopped
• 1 tbsp lemon juice

Instructions

1. 1

   Heat 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.

2. 2

   Add the diced onion, carrot, and celery with a pinch of salt; sweat for 8-10 minutes until the onions turn translucent and the vegetables soften.

3. 3

   Stir in the minced garlic and chopped rosemary; cook 1 minute until fragrant.

4. 4

   Add the tomato paste and toast for 2 minutes, stirring, until it darkens to a brick-red colour and coats the vegetables.

5. 5

   Deglaze with the white wine, scraping up any browned bits; simmer until reduced by half, about 3 minutes.

6. 6

   Add the drained cannellini beans, chicken stock, and parmesan rind; bring to a gentle simmer.

7. 7

   Cook uncovered for 20 minutes, occasionally mashing some beans against the side of the pot to thicken the broth.

8. 8

   Stir in the chopped kale and simmer 5-7 minutes until wilted and silky.

9. 9

   Season with salt, cracked pepper, and a squeeze of lemon juice to brighten.

10. 10

    Ladle into bowls, drizzle with more olive oil, and shower with grated parmesan.