Ingredients
Method
- Sweat the Aromatics: In a large Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté until translucent, about 7–8 minutes.
- Introduce Garlic and Heat: Add minced garlic and red pepper flakes. Stir constantly for 1 minute.
- Deglaze and Broth Bloom: Pour in a ladle of broth to deglaze the pot, scraping up any fond. Then add remaining broth and optional Parmesan rind. Bring to a gentle boil.
- Simmer with Purpose: Add beans and kale. Stir to submerge. Reduce to a simmer, partially cover, and cook for 20 minutes.
- Finish Like a Pro: Discard Parmesan rind. Add lemon juice, zest, and season with salt and pepper. Let it sit 5 minutes off heat before serving.
Notes
- Handle the Kale Right: Don’t just toss it in—stem, chop, and simmer until just tender. Overcooked kale loses both texture and respect.
- Base Matters: Take your time with the soffritto. Onion, carrot, and celery aren’t fillers—they’re the backbone of flavor that carries every spoonful.
- Broth Choice = Flavor Control: Whether you go veggie or bone broth, low-sodium gives you the steering wheel. You want depth, not a salt bath.
- Beans Do More Than Fill: They’re there for creaminess, protein, and body. Stir gently to keep them intact—mash a few if you want richness.
- Let It Breathe: After cooking, let the pot rest before serving. It’s not just about cooling—it’s when everything comes together, quietly and completely.