Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons olive oil in a Dutch oven or wide pot over medium heat. Cook 1 sliced leek (white and light green parts, rinsed well) and 2 diced carrots 6–8 minutes until soft and sweet-smelling — the leek should look translucent, not browned hard.

2. 2

   Stir in 3 minced garlic cloves for 30 seconds. Add two 15-oz cans cannellini beans (rinsed), 3 cups low-sodium vegetable broth, 1 teaspoon chopped fresh rosemary, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a simmer.

3. 3

   Mash about 1 cup of the beans against the side of the pot with a spoon to thicken the broth, then stir in 3 cups chopped kale. Simmer 5 minutes until the greens are tender and wilted.

4. 4

   Stir in 1 tablespoon lemon juice, taste for salt, and ladle into bowls. You want a cozy French white bean stew with silky broth — not a thin bean soup or a pasty mash.