Today I am sharing a beloved dish close to my heart that deserves recognition beyond its Tuscan roots. While ingredient variations are welcome, three essentials anchor this recipe: hearty crusty bread, cannellini beans, and kale. Plus, it gets tastier with each reheating!
Ingredients:
– 1 onion, chopped
– 8 cloves garlic, minced
– 2 tsp olive oil
– 1tsp paprika
– 1tsp turmeric powder
– 400g chopped tomatoes
– 2 celery stalks, chopped
– 4 carrots, sliced
– 500g cooked cannellini beans
– Handful of roasted cashews
– Olive oil for sautéing and drizzling
– Salt and pepper to taste
– Wedge of Parmesan with rind
– 150g kale, chopped, thick stalks removed
– About 200-250g crusty sourdough bread
Method:
In an ovenproof dish, start by gently frying the onion, carrots, and celery on olive oil over medium heat for a few minutes. Then, reduce the heat, add the garlic, paprika, turmeric, and black pepper, and cook briefly until fragrant.
Add the parmesan rind, beans, tomatoes, salt, and two cups of boiling water. Let it simmer until the carrots and celery soften. Add the kale and let it wilt for a few minutes. The result should resemble a hearty stew.
Remove the pot from the heat, tear the bread into pieces, and layer it on top of the stew, letting it soak up the savoury juices. Grate a generous amount of Parmesan on top, sprinkle with black pepper, and finish with a drizzle of olive oil.
Transfer the dish to the oven and bake for approximately 15 minutes at 180°, until the Parmesan has melted and the bread turns golden-brown on top.
Serve by ladling the stew into bowls, then grate more Parmesan and drizzle additional olive oil on top to your liking. Buon Appetito!