The recipe is actually for a soup. I added less liquid to make it more of a stew instead. I also used savoy cabbage instead of kale.
- 1 tablespoon olive oil
- 800 g white beans drained and rinsed
- 1 white onion diced
- 1 carrot sliced
- 1 celery stick diced
- 2 garlic cloves minced
- 1 bay leaf
- 1 tablespoon tomato paste
- 80 ml white wine
- 600 ml vegetable stock
- 1 teaspoon Italian seasoning
- 1 sprig fresh rosemary diced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 0.5 teaspoon red pepper flakes
- 80 g kale chopped
- ½ lemon juice
- 20 g Pecorino cheese
- Heat the oil in a large pan and add the diced onion, carrot, and celery. Saute for 7 - 9 minutes, stirring often, until the vegetables have begun to soften. If they begin to stick to the bottom of your pan, add a splash of water.1 tablespoon olive oil,1 white onion,1 carrot,1 celery stick
- Tip in the garlic, tomato paste, Italian seasoning, diced rosemary, and oregao, and cook for another 1-2 minutes.2 garlic cloves,1 tablespoon tomato paste,1 teaspoon Italian seasoning,1 sprig fresh rosemary,1 teaspoon dried oregano
- Pour in your white wine to deglaze the pan and let the wine cook down for a few minutes. Use your spoon to gently scrape up any bits stuck to the bottom of the pan.80 ml white wine
- Add the white beans, bay leaf, and vegetable stock and bring to a gentle simmer (5 minutes).800 g white beans,600 ml vegetable stock,1 bay leaf
- Use a hand blender to blend about ⅓ of the pan (more if you want a smoother soup), then leave the soup to simmer for 5 - 8 minutes. The sauce should start to thicken.
- Stir in your kale and let it wilt down for a minute or two. Season your soup with salt and pepper to taste, and then remove the pan from the heat.salt and pepper,80 g kale
- Serve with the Pecorino cheese grated on top, the lemon juice, red pepper flakes, and a drizzle of extra virgin olive oil.½ lemon,20 g Pecorino cheese,0.5 teaspoon red pepper flakes
https://www.bytheforkful.com/white-bean-soup/#recipe
