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

 

  1. 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.
  2. 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.
  3. Tear the toasted bread into large pieces to serve atop the stew, and sprinkle with additional parmesan.