Name: White Bean & Kale Stew
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 ounces pancetta or thick-cut bacon, diced (optional — leave out for vegetarian); 1 large onion, diced; 3 carrots, peeled and diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 teaspoon fresh rosemary, minced; ½ teaspoon red pepper flakes; 2 cans (15 ounces each) cannellini beans, drained and rinsed (or 3 cups cooked from dried); 6 cups chicken or vegetable stock; 1 Parmesan rind (if you have one — adds incredible depth); 1 large bunch kale (Lacinato/Tuscan or curly), stems removed, leaves torn into bite-sized pieces; 1 tablespoon lemon juice; Salt and freshly ground black pepper; Extra virgin olive oil and grated Parmesan, for serving; Crusty bread

White Bean & Kale Stew

This is peasant food in the best possible sense — the kind of one-pot meal that has sustained people through cold winters for generations. Creamy white beans, sturdy kale, and a base of aromatics cooked slowly until everything melds together. It costs almost nothing and feeds everyone at the table.

Ingredients

2 tablespoons olive oil
4 ounces pancetta or thick-cut bacon, diced (optional — leave out for vegetarian)
1 large onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
½ teaspoon red pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed (or 3 cups cooked from dried)
6 cups chicken or vegetable stock
1 Parmesan rind (if you have one — adds incredible depth)
1 large bunch kale (Lacinato/Tuscan or curly), stems removed, leaves torn into bite-sized pieces
1 tablespoon lemon juice
Salt and freshly ground black pepper
Extra virgin olive oil and grated Parmesan, for serving
Crusty bread

Method

Heat the olive oil in a large pot or Dutch oven over medium heat. If using pancetta, add it and cook until the fat renders and it's crispy, about 5 minutes. Remove with a slotted spoon and set aside.
Add the onion, carrots, and celery to the pot (in the pancetta fat). Cook over medium heat for 8 minutes until softened.
Add the garlic, rosemary, and red pepper flakes. Cook for 1 minute.
Add the beans, stock, and Parmesan rind. Bring to a simmer.
With the back of a spoon or a potato masher, mash about a quarter of the beans against the side of the pot. This thickens the stew and makes it creamy without adding cream.
Simmer for 15 minutes to let the flavors develop.
Add the kale in handfuls, stirring each batch in as it wilts. Cook for 5 to 8 minutes until the kale is tender but still has some texture.
Remove the Parmesan rind (or eat it — it's delicious and chewy). Stir in the lemon juice. Season with salt and pepper.
Serve in deep bowls with a drizzle of good olive oil, grated Parmesan, the reserved pancetta, and thick slices of crusty bread.
*Storage:** Refrigerate for up to 5 days. Freezes well for 3 months. Like most stews, it's better the next day.
*Seasonal note:** If you have the time, use dried beans. Soak 1 pound of dried cannellini beans overnight, then simmer in water with a bay leaf until tender — about 1 hour. They have a creamier texture and better flavor than canned. The Parmesan rind is a restaurant trick — save your Parmigiano-Reggiano rinds in a bag in the freezer. They melt into soups and stews, adding a savory richness that's hard to replicate.