Three White Coats

INGREDIENTS

(4-6 servings)

 

• extra virgin olive oil (5-6 Tbs)

• onion (1)

• garlic (8-10 cloves)

• parsnip (3-4)

• carrots (4-5)

• celery (3-4 sticks)

• tomato (4-5 fresh or one 28 oz jar)

• cannellini beans (1/2 lb, soaked overnight)

• kale (1 1/2 bunch)

• red pepper flakes 

• 3-4 slices of bread

 

METHOD

 

• Make croutons: cut the bread into cubes, drizzle with some olive oil and sprinkle with salt, pepper, and herbs of your choice. Bake until crispy in a 375 C oven. 

 

• Cover the beans with 2-3 inches of water, add a bay leaf and bring to a boil. Simmer the beans until tender, drain and keep aside. Discard the bay leaf.

 

• Saute chopped onion, carrots, parsnip, and celery in olive oil until softened, about 10 minutes.  Add the chopped tomatoes and simmer for several minutes. Stir in the cooked beans, a teaspoon of red pepper flakes and  6 cups of water. Bring to a simmer and add de-stemmed, cut up kale. Cook for 5-10 minutes.  

​

• Season with salt and pepper. Drizzle each serving with olive oil and top with shaved Parmigiano Reggiano and croutons as desired.