Instructions
11 steps · tick them off as you cookWarm 3 tbsp extra-virgin olive oil in a heavy Dutch oven over medium heat until it shimmers without smoking.
Add diced onion, carrot, and celery; sweat for 6-8 minutes until the onions turn translucent and the vegetables soften.
6-8 minutesStir in minced garlic and chopped rosemary; cook 60 seconds until intensely fragrant.
Add tomato paste and toast for 2 minutes, stirring, until it darkens to a brick red.
2 minutesDeglaze with white wine, scraping the bottom, and reduce by half (about 3 minutes).
3 minutesPour in chicken stock, drained cannellini beans, and the parmesan rind; bring to a gentle simmer.
Simmer uncovered for 20 minutes until the broth thickens slightly and tastes rounded.
20 minutesUsing a wooden spoon, mash about one cup of the beans against the pot wall to create a creamy body.
Fold in chopped kale and cook 5 minutes until wilted and tender but still bright green.
5 minutesSeason with salt, pepper, and a squeeze of lemon juice; discard the rind.
Ladle into bowls, drizzle with olive oil, and shower with freshly grated parmesan.
Chef's tip
Always simmer a parmesan rind in bean soups — it melts slowly into the broth, releasing deep umami and a subtle richness no shortcut can replicate.
Suggested pairing
Serve with grilled sourdough rubbed with garlic and a glass of unoaked Chardonnay.
About this recipe
A hearty, olive-oil rich stew where creamy cannellini beans meet silky kale and a whisper of rosemary, finished with a golden parmesan crust.
Soups and stewsEasycomfortinghealthyhigh-fibrevegetarian
