Tuscan Braised Beans and Kale

Pure coziness, with the best Italian vibes, that’s what this dish is. And while it is cozy, it isn’t heavy, so it makes a great meal, all year round.

You will love this dish as a stand alone braised dish for a great dinner.  It also works great as a side.  We love it with grilled chicken, even baked fish or meatballs.

What Makes it Tuscan?

Here’s what makes it especially Tuscan in nature, the flavours that we fall in love with every time we have been able to visit that glorious part of the globe. The herbs that make this dish are parsley, sage and rosemary.  The pancetta, tomatoes, cannellini beans, and the kale are all classic Tuscan ingredients.  You could switch out the kale with spinach. 

I happen to have a Tuscan salt blend (which is sea salt combined with thyme, sage, green pepper, coriander, juniper, wild fennel, rosemary, laurel and lavender) and dried chili peppers I brought back after our last trip.  But of course, kosher salt, and pepper flakes will work just fine!

Finishing the dish with freshly shaved or grated Pecorino-Romano or Parmigiano Reggiano is the perfect Tuscan finish.

Classic Sofrito

Think of Sofrito as an equivalent to French mirepoix, or the combination of finely diced vegetables that are used as the flavour base for most soups, stews, braises etc.  Each cuisine has its own version, but for this Tuscan dish we are using finely diced carrot, celery and onion. They will sautéed in olive oil (as opposed to butter for the French version) and then the herbs and seasonings will be layered in.

Method

This dish gets started with a quick sauté of diced pancetta for rich flavour which will enhance the next step. Continue with a gentle sauté of the sofrito: onions, then carrots and celery, and then garlic, and freshly chopped herbs.  Once they are softened, you will add tomato paste and cook till the rawness of the tomato is removed.  Then add wine and let it deglaze the bottom of the pot.  Cook down to reduce the wine and cook off the alcohol taste.  If keeping this dish vegetarian, omit the pancetta step and use 1/4 cup olive oil to soften the sofrito.

Canned tomatoes and a bay leaf are added next.  For this dish I use two cans of chopped or tomato purée. You really can use whatever you have in the pantry, one large can if that’s what you have.  If you use whole tomatoes, crush the tomatoes between your fingers and don’t forget to use the juices from the can.  Let these cook down in the pot till everything becomes thickened, and most of the water is cooked off.

Now you will add stock, and the drained beans.  Cover for the first 15 minutes, and then uncover the pot.  Add in finely chopped lacinato kale.  Let everything continue to cook, stirring occasionally, letting the braise thicken with the lid off.  After 10-15 minutes, if you still want it a bit thicker, just use a potato masher or wooden spoon to crush some of the beans and stir into the sauce.

How to Serve

As I mentioned above, add freshly shaved or grated cheese on top and it is really ready to go. A squeeze of fresh lemon is also great, since beans and all legumes love that touch of acid. Use thick crusty bread to sop it up, or use a spoon.  Serve on its own, or as a side to grilled fish or chicken.  I will often grill lamb speducci outside, or under the broiler.  Also, baked or grilled Hot Italian sausages are a great protein to serve alongside this bean stew. Speaking of protein, go ahead and add sliced, cooked Italian sausages when you add the kale, just to warm through for a complete one pot meal.

And of course, this dish can be totally vegetarian by omitting the pancetta, using vegetable stock, and finishing with a vegan cheese or nutritional yeast.

Leftovers can be stored in the fridge in a sealed container for up to five days.  Just re-heat on low, adding a bit of stock or water if the beans have stiffened and absorbed some of the liquid in the fridge.

I love re-heating leftovers as an easy base for poached, soft boiled or fried eggs the next day. A great protein and good fibre start to the day.

Once you’ve made this dish once, you will turn to it again and again, it is just so easy to make, uses pantry staples, and is both delicious and healthy.

For other Bean dishes that are sure to please, check out Brothy Beans with Sausage and Kale, Classic Baked Beans, the Easy Way, Pasta with Pancetta and White Beans, White Creole Chicken and Bean Chilli

If you make this cozy and comforting Tuscan Braised Beans and Kale, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

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Tuscan Braised Beans and Kale

A cozy simple braise of beans, kale and aromatics made with pantry staples is a meal you will turn to again and again. Serve as a light dinner with crusty bread, or as a side to grilled meat or fish.

Course Main Course

Cuisine Italian

Keyword cannellini beans, lacinato kale, tuscan

Prep Time 15 minutes

Cook Time 45 minutes

Servings 4

Ingredients

• 4 oz (115 g) pancetta, diced
• 2 tbsp (30 mL) extra virgin olive oil use an extra tbsp or more if not cooking pancetta

Sofrito

• 1 medium yellow onion, finely diced
• 2 medium to large carrots, peeled and finely diced
• 2 celery ribs, finely diced
• 3-4 garlic cloves, finely minced

Braise Ingredients

• 1/2 tsp red pepper flakes
• 1/4 cup (4g) Italian flat-leaf parsley leaves, minced
• 1 tbsp fresh sage, minced
• 1 tbsp fresh rosemary, minced
• 4 1/2 tbsp (67 g) tomato paste
• 3/4 cup (180 mL) dry white wine, like Pinot Grigio, see Notes
• 2 14-15 oz (398 mL) cans diced tomatoes, see Notes
• kosher salt
• Freshly cracked black pepper
• 1 bay leaf
• 1 1/2 cups (360 mL) chicken or vegetable broth, plus more as desired
• 2 15-ounce (425g) cans cannellini beans, drained and rinsed
• 1 1/4 cups (60 g) finely sliced or chopped Lacinato kale
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• fresh lemon to finish
• grated Pecorino Romano or Parmigiano Reggiano to finish, optional

Instructions

1. Heat the olive oil in a deep large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the pancetta and cook, stirring regularly till just golden and crisped up. If not cooking the pancetta, start with 1/4 cup olive oil and heat for the vegetables below.

   Add the onion, and season with a pinch or two of salt and pepper. Cook for 5-6 minutes, until just golden, stirring occasionally.

2. Add in the carrot, celery, and garlic, with another pinch of salt and cook for 3 to 4 minutes, till just starting to soften. Add the red pepper flakes, parsley, sage and rosemary, and cook until fragrant, about 1 minute.
3. Add the tomato paste and cook, stirring almost continuously, until it's a bit darker in colour. about 3 or 4 minutes.
4. Pour the white wine in and deglaze the pan, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Allow wine to simmer for 3 minutes, or until mostly evaporated.
5. Add tomatoes along with their juices, bay leaf, 1 teaspoon kosher salt, and several cracks of black pepper. Cook at a medium simmer, stirring, until the tomatoes are fully broken down and most of the liquid has evaporated, 10-12 minutes.
6. Add the broth and 2 cans of beans. Reduce the heat to low, cover the pan, and maintain a gentle simmer for 15 minutes, stirring once in a while.

7. Add in the chopped kale, and cook for another 10-15 minutes, with the lid off. If you want the stew to be thicker, towards the end of cooking, use the back of a wooden spoon or even a potato masher to gently smash a small portion of the beans.

8. Remove the bay leaf. Finish with chopped basil. Taste and re-season to taste, adding salt and pepper as needed.
9. Finish with a squeeze of lemon, and serve with freshly grated cheese and crusty bread.

10. See blog post for more details and serving suggestions.

11. Store any leftovers in a sealed container in the fridge. If necessary add some stock to the leftovers when heating over low heat, in case the beans have absorbed too much liquid.

Recipe Notes

I say that this feeds four.  If using it as a side, it will feed up to six.

To keep this meal vegetarian use vegetable broth and omit the pancetta step. I like chicken broth for its rich buttery flavour, but a good vegetable broth will work perfectly.
To replace the white wine, use 1/2 cup (120 mL) vegetable broth + 2 tablespoons white wine vinegar mixed together.
Feel free to replace the two smaller cans of diced tomatoes with a large can of whole tomatoes etc. If using whole tomatoes, break up the tomatoes between your fingertips, and use all the juices in the can.
Variations
You can also add some more protein by way of cooked hot Italian sausage that you have sliced into bite sized pieces. These can be added when you add the kale to warm through. This will make a truly hearty and delicious one pot meal.