2 Tbs. Olive Oil
2 leeks (white and light green parts) sliced
4 cloves garlic, chopped
2 bunches Tuscan kale or 1 medium bunch curly kale (I used curly), thick stems discarded and leaves sliced
4 cups low sodium vegetable broth (I used chicken, that is what I had on hand)
2 15-ounce cannellini beans, rinsed
1 28-ounce can diced tomatoes (I used San Marzano- also love Muir Glen)
1 ounce parmesan, grated (about ¼ cup)
6 thick slices country bread, toasted
- Heat oil in large pot over medium heat. Add leeks and garlic. Cook, stirring occasionally, until soft, 8-10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2-3 minutes.
- Add the broth, beans, and tomatoes (with their juices), 1 tsp salt, and ½ tsp pepper, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20-30 minutes. Stir in the parmesan.
- Tear the toasted bread into large pieces to serve atop the stew, and sprinkle with additional parmesan.