Kale & Cannellini Bean Stew

This was Kale & Cannellini Bean Stew. And small tuna salad on a homemade whole wheat English muffin.
 
 My goal was to use a bunch of kale in the refrigerator.

I am talking about this volume of kale. My usual sauteed kale with garlic and vinegar would be a side dish. This time I wanted to make kale be a main dish. This stew was the answer.

Imaging hearty Tuscan bean soup, I cooked canned Cannellini beans cooked in onion-carrot-celery-based soup. The kale and beans should be the stars. To avoid ending up with the chunky vegetable soup, I chopped onion, carrot, and celery very finely with food processor. Then, I wilted the whole kale in the soup and simmered til everything blended with each other. Even without Pancetta, the stew was flavorful enough.

Kale & Cannellini Bean Stew
SERVES 4

1 tbs olive oil
1 onion, finely chopped
2 carrot, finely chopped
2 celery, finely chopped
2 garlic cloves, finely chopped
2 tbs tomato paste
1/2 white wine
1 can Cannellini bean, rinsed and drained
1 cup low-sodium chicken stock
3 cup water
1 bay leaf
1 tbs fresh thyme leaves
1 bunch kale, chopped
salt and pepper to taste
freshly grated Parmigiano Reggiano

1. Heat olive oil over medium heat, saute onion, carrot, celery until soften; add garlic and stir for 1 min; add tomato paste and stir for another 1 min; add white wine and stir for another 1 min; add beans, chicken stock, water, bay leaf, thyme and bring to boil over high heat; reduce heat, cover, simmer for 30 min.
2. Stir in a large handful of kale and cook with cover until wilted; repeat with the rest of kale in batch. Cover and simmer for 30 min. Discard bay leaf. Adjust taste with salt and pepper. Sprinkle Parmigiano Reggiano over the stew.