Hailing from the Tuscany region in Italy, this recipe has its origins in the Middle Ages and screams comfort food through and through. Perfect for both cooler weather and all year round! It will fill not only your belly, but your soul as well.
Bread Cannellini Beans Lacinato Kale Fennel Potatoes
Prep and measure all ingredients. Be sure to rinse or peel all vegetables before using.
Heat oil, then add onions, celery, carrots, fennel, garlic and crushed red pepper and cook until vegetables have softened a bit, stirring occasionally.
Add broth and stir to deglaze, loosening and scraping up any browned bits on bottom of pot.
Then, add tomatoes, bean cooking liquid, potatoes, rosemary sprigs, cheese rind, salt and black pepper and stir until all ingredients are well-combined. Simmer, partially covered, for about 10 minutes, stirring regularly.
Stir in kale and continue to cook until the potatoes are soft, about 15 to 20 more minutes.