Chicken, White Bean and Kale Casserole

Ingredients

• 2 tablespoons cold-pressed extra-virgin olive oil
• 1 cup finely chopped carrot (2 medium carrots)
• 1 cup finely chopped fennel (½ large fennel bulb)
• ¾ cups finely chopped yellow onion (½ medium onion)
• ½ cup finely chopped celery (2 celery stalks)
• 2 teaspoons minced garlic (2 large cloves)
• 2 cups chicken stock
• 3 cups small-diced cooked chicken
• 2 packed cups finely chopped kale, stems removed (1/2 bunch)
• 2 cups cooked white beans
• 1 teaspoon dried thyme
• 2 teaspoons fine sea salt
• ½ teaspoon freshly cracked black peppercorns
• 1 teaspoon lemon zest (1 medium lemon)
• 1 tablespoon fresh lemon juice (about ½ lemon)
• ¾ cup finely shredded Parmigiano-Reggiano cheese (about 2 ounces)