Hearty Tuscan Bean Stew with Fresh Parmesan

Boil 500 ml of water. Pour the boiling water into two insulated food thermoses, seal them, and let them sit for 5 minutes to preheat the stainless steel walls.

While the thermoses are preheating, finely grate 30 g of Parmigiano-Reggiano cheese using a microplane or fine grater. Pack the grated cheese into a small, separate dry container or zip-top bag to keep it cool and dry.

Empty the hot water from the thermoses and thoroughly pat the interiors dry with a clean paper towel.

Place 800 g of leftover cannellini bean and kale stew base in a medium saucepan over medium-low heat. Heat gently for 6 to 8 minutes, stirring occasionally to prevent sticking, until the stew is steaming hot and reaches at least 74°C.

Carefully ladle 400 g of the hot stew into each preheated thermos.

Drizzle 5 ml of extra virgin olive oil over the top of the stew in each thermos, then seal the lids tightly immediately to lock in the heat.

Pack the thermoses alongside the separate container of grated Parmigiano-Reggiano cheese. Instruct the diner to sprinkle the cheese over the hot stew right before eating to prevent clumping.