Rustic Tuscan White Bean and Kale Stew

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 1 unit carrot, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 2 tbsp tomato paste
• 0,5 cup dry white wine
• 4 cup chicken stock
• 1 cup crushed tomatoes
• 2 cup cannellini beans, drained
• 50 g parmesan rind plus grated parmesan
• 4 cup lacinato kale, torn
• 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 and carrot, then sweat for 6-7 minutes until the onions turn translucent and soft.

3. 3

   Stir in minced garlic and chopped rosemary, cooking for 60 seconds until intensely fragrant.

4. 4

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

5. 5

   Deglaze with the dry white wine, scraping the bottom, and reduce for 2 minutes until nearly evaporated.

6. 6

   Pour in the chicken stock and crushed tomatoes, then bring to a gentle simmer.

7. 7

   Add the drained cannellini beans and parmesan rind, then simmer uncovered for 20 minutes until slightly thickened.

8. 8

   Stir in torn kale leaves and cook 5 minutes more until wilted and tender.

9. 9

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

10. 10

    Ladle into bowls and finish with grated parmesan and a drizzle of olive oil.