Instructions
10 steps · tick them off as you cookHeat 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.
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.
8-10 minutesStir in the minced garlic and chopped rosemary; cook 1 minute until fragrant.
1 minuteAdd the tomato paste and toast for 2 minutes, stirring, until it darkens to a brick-red colour and coats the vegetables.
2 minutesDeglaze with the white wine, scraping up any browned bits; simmer until reduced by half, about 3 minutes.
3 minutesAdd the drained cannellini beans, chicken stock, and parmesan rind; bring to a gentle simmer.
Cook uncovered for 20 minutes, occasionally mashing some beans against the side of the pot to thicken the broth.
20 minutesStir in the chopped kale and simmer 5-7 minutes until wilted and silky.
5-7 minutesSeason with salt, cracked pepper, and a squeeze of lemon juice to brighten.
Ladle into bowls, drizzle with more olive oil, and shower with grated parmesan.
Chef's tip
Never toss the parmesan rind — simmering it in the broth releases deep umami and a subtle creaminess that makes the stew taste like it cooked for hours.
Suggested pairing
Serve with thick slices of grilled sourdough rubbed with garlic and a glass of unoaked Chardonnay.
About this recipe
A hearty, silky stew of creamy white beans and tender kale simmered with rosemary and parmesan, finished with a drizzle of peppery olive oil.
Soups and stewsEasycomfortinghealthyhigh-fibrewinter
