White Bean, Kale and Parmesan Stew
A hearty stew that is perfect for a cold day, and is easy to make. Whenever you use Parmesan cheese, save the rinds to add to soups and stews like this one; they add great depth of flavor. I used red kale, but any kale will be as good. This is even tastier the next day.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- ¼ to ½ teaspoon crushed red pepper flakes
- Coarse kosher salt and freshly ground black pepper
- 12 ounces (2 cups) cherry tomatoes or grape tomatoes
- 1 tablespoon chopped fresh rosemary
- 2 15-oz cans cannellini or white kidney beans (preferably low-salt) with liquid
- 2 cups (or more) low-salt chicken or vegetable broth, or water
- 2 rinds Parmesan cheese
- 1 bunch kale (black, red, whatever you find), stems removed, leaves cut into 1"pieces,
- Parmesan cheese, coarsely grated
Instructions
- Heat the oil in a heavy large skillet over medium heat. Add the onion slices and red pepper flakes. Sprinkle with salt and pepper and sauté until the onion begins to brown, about 8 minutes.
- Add the tomatoes and rosemary and sauté until the tomatoes begin to collapse, stirring frequently, 10-15 minutes.
- Add the beans with their liquid, 2 cups broth, and the Parmesan rinds. Bring to a boil, reduce the heat and simmer about 12 minutes to blend the flavors, stirring frequently and crushing some of the beans against the side of the pan to add texture to the stew.
- Add the kale leaves and simmer until wilted, stirring occasionally, about 5 minutes. Thin the stew with more broth if desired. Season generously with black pepper. Taste and add more salt if needed. (Can be prepared 1 day ahead and refrigerated. Rewarm before serving, thinning with more broth or water if needed).
- Sprinkle the stew with coarsely grated Parmesan and serve.