Kale is one of the most nutrient-dense foods on the planet, but my kids turn up their noses at it in its raw state and I’m sure most of yours do too. Fret not, this is the perfect recipe to sneak in all that goodness! My kids gobble it up. It’s so delicious and very easy to make. On chilly nights, my husband and I like to ladle the stew over a thick piece of toasted country bread that has been rubbed lightly with half a clove of garlic and pour a glass of red wine. This hearty stew keeps well, in fact, it’s even better made 1 or 2 days ahead.
- 1 lb. dried white beans
- 2 onions, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 5 cups vegetable broth
- 8 cups water
- 1 Parmigiano-Reggiano rind, about 3×2 inches (optional)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon finely chopped fresh rosemary
- 8 carrots, halved lengthwise and cut crosswise into 1/2 inch pieces
- 1 lb. Tuscan kale, stems and center ribs discarded and leaves coarsely chopped
- Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
- Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 4 cups water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
- Stir carrots into soup and simmer 5 minutes. Stir in kale and remaining quart of water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season with salt and pepper.
- Cool completely, uncovered, then chill, covered. Thin with water if necessary.