Hearty White Bean and Kale Stew

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Serves 6

Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: In this homage to Tuscan cuisine, we combined creamy, tender cannellini beans with earthy kale and rosemary and salty, nutty Parmesan for a rustic stew with deep flavor. Though most recipes call for soaking the beans overnight, we found this step was unnecessary; we simply added them straight to the slow cooker, where the gentle simmering heat helped them cook through evenly. Onions, garlic, and red pepper flakes offered robust background notes, and vegetable broth, cut with a small amount of water, provided a flavorful cooking liquid. When the beans were creamy, we added the kale and a sprig of rosemary; in about 20 minutes, the kale was tender and the rosemary had infused the stew with its woodsy, sweet notes. To finish, we added grated Parmesan cheese for a salty, savory tang and body and a squeeze of lemon juice for brightness. Serve with Garlic Toasts. See the sidebar that follows the recipe.

2	cups chopped onions
1	tablespoon extra-virgin olive oil
1	tablespoon minced garlic
¼	teaspoon red pepper flakes
1	pound dried cannellini beans, picked over and rinsed
8	cups vegetable broth
1	cup water
	Salt and pepper
12	ounces kale, stemmed and sliced into ½-inch-wide strips
1	sprig fresh rosemary
½	cup grated Parmesan cheese
1	teaspoon lemon juice

1. Microwave onions, oil, garlic, and pepper flakes in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in beans, broth, water, and ½ teaspoon salt. Cover and cook until beans are tender, 9 to 10 hours on low or 6 to 7 hours on high.

2. Stir in kale and rosemary, cover, and cook on high until kale is tender, 20 to 30 minutes. Discard rosemary. (Adjust stew consistency with extra hot broth as needed.) Stir in Parmesan and lemon juice and season with salt and pepper to taste. Drizzle individual portions with extra oil and serve with extra Parmesan.