Tuscan Cannellini and Kale Stew in Savory Parmesan Broth
15min
45min
4
340
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Chef's Note
The magic of this recipe lies in the slow extraction of the Parmesan rind. As it simmers, the rind releases natural gelatin and glutamic acid, which emulsifies into the broth. This creates a velvety mouthfeel and deep savory backbone that mimics a long-simmered meat stock, all while keeping the dish incredibly budget-friendly and vegetarian-friendly!
Tags
Ingredients
2 tbsp Extra virgin olive oil
1 whole Yellow onion, medium diced
2 whole Carrots, medium diced
2 whole Celery stalks, medium diced
4 cloves Garlic cloves, minced
2 tbsp Tomato paste
4 cups Low-sodium vegetable broth
2 cups Water
2 to 3 ounces Authentic Parmigiano-Reggiano rinds (cleaned)
30 oz Canned cannellini beans, drained and rinsed
1 sprig Fresh rosemary
3 sprigs Fresh thyme
1/2 cup Ditalini or small shell pasta
1 bunch Lacinato kale, stemmed and chopped
to taste Salt and freshly cracked black pepper
Instructions
- 1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- 2
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a deep brick-red color and coats the vegetables.
- 3
Pour in the vegetable broth and water, using a wooden spoon to scrape up any caramelized bits from the bottom of the pot. Add the Parmesan rinds, drained cannellini beans, rosemary sprig, and thyme sprigs.
- 4
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for 30 minutes. This slow simmer allows the tightly bound glutamates and natural gelatinous proteins in the Parmesan rinds to dissolve into the broth.
- 5
Stir in the ditalini pasta. Simmer uncovered for 10 minutes, stirring occasionally to ensure the pasta and the softening, sticky cheese rinds do not stick to the bottom of the pot.
- 6
Stir in the chopped kale and cook for an additional 3 to 5 minutes until the kale is tender and wilted, and the pasta is al dente.
- 7
Remove the pot from the heat. Discard the rosemary and thyme sprigs. Carefully fish out the softened Parmesan rinds (or leave them in for a chewy, savory treat!). Season with salt and freshly cracked black pepper to taste, and serve hot with a light drizzle of olive oil.
Nutrition Information (per serving)
340
16g
48g
9g
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