50 minutes
A hearty and flavorful stew made with cannellini beans, kale, and a crispy Parmesan toast for a perfect crunchy, cheesy complement.
tablespoons
Small Onion, chopped
each
Carrot, chopped
each
Celery Stalk, chopped
each
Minced Garlic, minced
tablespoons
to taste
to taste
Cannellini Beans, cooked or canned
cups
Whole Peeled Tomatoes, with their juices
0 oz
cups
each
each
Chopped Kale, chopped
0 lb
Whole Grain Bread, toasted
slices
Small Red Onion, thinly sliced
each
Freshly Grated Parmesan, freshly grated
cups
1. Cook Vegetables
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and minced garlic, seasoning with a pinch of salt and a few grinds of black pepper. Cook the vegetables for about 5 to 10 minutes, stirring occasionally, until they become soft and fragrant.
2. Prepare Oven
While the vegetables cook, preheat your oven to 500 degrees.
3. Add Beans and Tomatoes
Once the vegetables are ready, add the cannellini beans (drained and rinsed if using canned), the can of whole peeled tomatoes along with their juices, the vegetable stock or water, and the sprigs of rosemary and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 to 20 minutes.
4. Add Greens
Remove the herb stems from the pot and stir in the chopped kale or escarole. Let the greens cook until they wilt slightly but remain bright green, which should only take a few minutes. Season the stew with additional salt and pepper if needed.
5. Prepare Parmesan Toast
For the crispy Parmesan toast, lay the toasted whole-grain bread slices on a baking sheet. Top each slice with a few thin slices of red onion, drizzle with the remaining olive oil, and sprinkle generously with freshly grated Parmesan cheese. Place the baking sheet in the preheated oven and bake for about 10 to 15 minutes, or until the bread is browned and crisp and the cheese is bubbly and golden.
6. Serve Stew
To serve, ladle the hot stew into bowls and top each with a slice of the crispy Parmesan toast. Enjoy your Tuscan Bean and Kale Stew with its perfect crunchy, cheesy complement!
Brown Italian sausage before sautéing the aromatics.
Add diced chicken after the aromatics have softened.
Use spinach, olives, capers, and lemon zest instead of kale.
Add diced chorizo, pancetta, or Italian sausage, or for vegetarian, baked tofu or tempeh.
Introduce red pepper flakes and diced chorizo for heat.
Use the freshest kale and high-quality dry cannellini beans or a trusted brand of canned beans. Parmigiano-Reggiano should be freshly grated for the best flavor.
Add a Parmesan rind to the stew as it simmers for a nutty, cheesy flavor, then remove it before serving.
Sauté onions, carrots, and celery until caramelized for a deep flavor base. Add garlic later to prevent burning.
Add kale towards the end of cooking to retain texture and color, avoiding overcooking.
Deglaze the pan with a splash of white wine or vegetable stock after sautéing aromatics to incorporate the umami-rich browned bits.
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