Rustic Tuscan White Bean and Kale Stew

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 2 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
• 5 cup chicken or vegetable stock
• 3 cup canned cannellini beans, drained
• 60 g parmesan rind plus grated parmesan
• 4 cup lacinato kale, chopped
• 1 tbsp lemon juice

Instructions

1. 1

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

2. 2

   Add diced onion, carrot, and celery; sweat for 6-8 minutes until the onions turn translucent and the vegetables soften.

3. 3

   Stir in minced garlic and chopped rosemary; cook 60 seconds until intensely fragrant.

4. 4

   Add tomato paste and toast for 2 minutes, stirring, until it darkens to a brick red.

5. 5

   Deglaze with white wine, scraping the bottom, and reduce by half (about 3 minutes).

6. 6

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

7. 7

   Simmer uncovered for 20 minutes until the broth thickens slightly and tastes rounded.

8. 8

   Using a wooden spoon, mash about one cup of the beans against the pot wall to create a creamy body.

9. 9

   Fold in chopped kale and cook 5 minutes until wilted and tender but still bright green.

10. 10

    Season with salt, pepper, and a squeeze of lemon juice; discard the rind.

11. 11

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