Tuscan White Bean & Kale Stew

Ingredients

• 2 cans white beans (with liquid)
• 6 big handfuls Kale
• 1 onion + 2 carrots + 2 celery, diced
• 4 cloves garlic
• 1 tsp rosemary + chili flakes
• 1 parmesan rind (secret weapon)
• 3 tbsp olive oil
• Crusty bread, parmesan

Method

1. Soften the onion, carrot, and celery in olive oil with the rosemary and chili until sweet, 8 minutes. Add garlic for a minute.
2. Add the beans with their liquid, 2 cups water, and the parmesan rind. Simmer 15 minutes, mashing some beans against the pot to thicken into a silky broth.
3. Stir in the Kale to wilt, fish out the rind, and season well.
4. Ladle over toasted bread rubbed with garlic and finish with grated parmesan and good olive oil.