INGREDIENTS

2 tablespoons Pompeian Squeeze Smooth Extra Virgin Olive Oil , plus extra for finishing
1 shallot, finely chopped
3 cloves garlic, minced
2 (15 ounce) cans cannellini beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 teaspoon crushed red pepper
1 bunch lacinato kale, stemmed and chopped, about 4 cups
1 lemon, zest and juice
½ cup freshly grated Parmesan cheese, divided
Salt and pepper, to taste
Crusty bread, for serving

PREPARATION

  1. Heat the oil in a large pot over medium-high heat. Add the shallot and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Meanwhile, transfer 1 cup of the beans to a bowl along with 1/2 cup of chicken broth. Use the back of a fork to press and mash until mostly smooth then add to the pot.
  3. Add the remaining un-smashed beans and chicken broth to the pot along with the crushed red pepper and kale, and bring to a boil over medium-high heat. Reduce the heat, and simmer until flavorful, 7 to 10 minutes.
  4. Remove the pot from the heat and add the lemon zest and juice. Stir in ¼ cup of the Parmesan cheese and season to taste with salt and pepper. Portion into bowls and garnish with the remaining Parmesan cheese and a drizzle of olive oil. Serve with bread.

featured products

spray-olive

Other Recipes