Tuscan Bean and Kale Stew with Crispy Parmesan Toast

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!