Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 medium carrots, cut into 1/2-inch rounds (approx. 150g)
  • 2 stalks celery, sliced thin (approx. 100g)
  • 4 cloves garlic, smashed and minced
  • 1 tsp smoked paprika
  • 1 tbsp fresh rosemary, minced
  • 3 cans (15oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken stock
  • 1 parmesan rind
  • 2 cups fresh lacinato kale, stemmed and chopped
  • 1 tsp fine sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp sherry vinegar
  • 0.5 cup fresh parsley, chopped

Instructions:

  1. Heat the 3 tbsp extra virgin olive oil in your large pot over medium heat until it shimmers and moves like water.
  2. Toss in your diced onion, carrot rounds, and sliced celery. Sauté for about 8 minutes, stirring occasionally. You are looking for the onions to turn translucent and the carrots to brighten in color.
  3. Add the 4 cloves of minced garlic, 1 tsp smoked paprika, and 1 tbsp minced rosemary to the pan. Cook for exactly 1 minute until the scent of garlic and smoky herbs fills your kitchen. Note: Don't go longer than a minute, as garlic can turn bitter very quickly if it browns too much.
  4. Pour in the 4 cups of stock and use your spoon to scrape up any browned bits from the bottom of the pot. Add the 3 cans of rinsed cannellini beans and the 1 parmesan rind. Bring the mixture to a boil, then immediately turn the heat down to low.
  5. Let the stew simmer gently for 20 minutes. At this point, take your wooden spoon and press about 1/2 cup of the beans against the side of the pot until they turn into a thick paste. Stir this paste back into the liquid. You will see the broth transform from clear to a beautiful, cloudy creaminess right before your eyes.
  6. Fold in the 2 cups of chopped lacinato kale, 1 tsp salt, and 0.5 tsp pepper. Simmer for another 5 minutes until the kale is tender and vibrant green. The leaves should be soft but still have enough structure to hold up on your spoon.
  7. Remove the pot from the heat and fish out the parmesan rind (it has done its job). Stir in the 1 tbsp sherry vinegar. This is the moment where the flavor really clicks into place. Taste it — if it feels flat, add a tiny pinch more salt. Garnish with the 0.5 cup fresh parsley and a drizzle of fresh olive oil.