Tuscan White Bean Stew | Recipes | Plum's Cooking Company

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, thinly sliced
• 1/8 teaspoon dried red pepper flakes (or more, depending on how spicy you like it)
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 1 bunch Tuscan kale, chopped (stems and ribs removed)
• 1 (14-ounce) can diced tomatoes
• 2 BOU Vegetable Bouillon Cubes (for 4 cups of Vegetable broth)
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan rind
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 cups cubed, day old or stale bread
• 2 tablespoons grated Parmigiano-Reggiano cheese