- Main
- Soup
- Beans & lentils
- Italian
- Stovetop
Ingredients
For the stew
- 3 tbsp
extra-virgin olive oil
- 1
yellow onion, finely chopped
- 1
carrot, finely chopped
- 1
celery stalk, finely chopped
- 4 cloves
garlic, thinly sliced
- 1 tbsp
fresh rosemary, finely chopped
- 1/4 tsp
red pepper flakes (optional)
- 2 tbsp
tomato paste
- 1 can
whole peeled tomatoes (14.5 oz), crushed by hand
- 3 cans
cannellini beans (15 oz each), drained and rinsed
- 4 cups
low-sodium chicken or vegetable broth
- 1 piece
Parmesan rind, about 3 inches
- 1 bunch
lacinato (Tuscan) kale, stems removed, leaves torn
- 1 tsp
red wine vinegar
salt, to taste
black pepper, to taste
- 1/2 cup
grated Parmesan, for serving
For the garlic toast
- 8 slices
crusty country bread, 3/4 inch thick
- 2 tbsp
extra-virgin olive oil
- 1 clove
garlic, peeled, halved
Contains milk (grated Parmesan).
Whether it’s vegetarian depends on the grated Parmesan: check the label.
Not checked: low-sodium chicken or vegetable broth, Parmesan rind, lacinato (Tuscan) kale, crusty country bread.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery with a pinch of salt and cook, stirring now and then, until soft and just starting to color, about 8 minutes.
8 min
- 3 tbsp extra-virgin olive oil
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- Step 2
Add the sliced garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it darkens slightly, about 2 minutes more.
3 min
- 4 cloves garlic
- 1 tbsp fresh rosemary
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- Step 3
Add the crushed tomatoes with their juice, the beans, broth and Parmesan rind. Bring to a boil, then lower the heat and simmer, uncovered, until the broth has thickened a little and tastes rich, about 20 minutes.
20 min, hands-off
- 1 can whole peeled tomatoes (14.5 oz)
- 3 cans cannellini beans (15 oz each)
- 4 cups low-sodium chicken or vegetable broth
- 1 piece Parmesan rind
- Step 4
While the stew simmers, make the toast. Brush the bread slices on both sides with olive oil and toast them in a dry skillet or grill pan over medium-high heat until charred in spots, about 2 minutes per side. Rub one side of each hot slice with the cut garlic clove.
8 min
- 8 slices crusty country bread
- 2 tbsp extra-virgin olive oil
- 1 clove garlic
- Step 5
For a thicker stew, mash about a cup of the beans against the side of the pot with a wooden spoon and stir them back in.
1 min
- Step 6
Stir in the kale a handful at a time and simmer until tender and deep green, about 5 minutes. Fish out and discard the Parmesan rind. Stir in the vinegar and season well with salt and pepper.
5 min
- 1 bunch lacinato (Tuscan) kale
- 1 tsp red wine vinegar
- salt
- black pepper
- Step 7
Set two slices of garlic toast in the bottom of each bowl, ladle the stew over them, and finish with grated Parmesan and a drizzle of olive oil.
- 1/2 cup grated Parmesan
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026