Description
White bean and kale stew is the Tuscan peasant dish that proves you do not need wealth or complexity to eat well. Cannellini beans simmered with lacinato kale, garlic, tomatoes, and a Parmesan rind until the broth turns silky and the beans start to break down into a natural thickener. It is the kind of bowl that costs almost nothing to make and tastes like it came from a grandmother who has been making it for fifty years.
Ingredients
Units
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 large bunch lacinato kale, stems removed, roughly chopped
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 Parmesan rind (optional)
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1/2 lemon
- Extra-virgin olive oil for drizzling
- Crusty bread for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Cook the onion, carrots, and celery 6 minutes until softened. Add garlic and cook 30 seconds.
- Add the diced tomatoes, vegetable broth, rosemary, red pepper flakes, salt, and pepper. Drop in the Parmesan rind if using. Bring to a simmer.
- Add the beans and kale. The kale will seem like too much — it wilts down significantly. Stir until the kale starts to wilt.
- Simmer 20 minutes, partially covered, until the kale is tender and the broth has thickened slightly. Mash a few beans against the side of the pot with a spoon to thicken the stew naturally.
- Remove the Parmesan rind. Stir in the lemon juice.
- Ladle into bowls, drizzle with good olive oil, and serve with crusty bread.
Notes
- Mashing a handful of beans against the side of the pot thickens the broth without adding any flour or cream — it is the traditional technique and works beautifully.
- A Parmesan rind is the secret weapon here. It melts slowly into the broth and adds a deep, savory richness. Save your rinds in the freezer for exactly this purpose.
- Lacinato kale, also called Tuscan or dinosaur kale, is more tender and less bitter than curly kale and is the traditional choice for this stew.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4
- Sodium: 720
- Fat: 10
- Carbohydrates: 44
- Fiber: 12
- Protein: 16
- Cholesterol: 5