Ingredients

  • 1/4 cup extra-virgin olive oil, plus additional for garnish
  • 1 medium onion, finely diced
  • 1 whole head garlic, peeled and minced
  • 1 carrot, finely diced
  • 1 teaspoon kosher salt
  • 2 bay leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 or more of the following: 1 Parmesan rind or 3/4 ounce dried porcini mushrooms or 2 tablespoons vegetable broth powder (gluten-free if needed)
  • 2 cups dried white beans such as cannellini or navy, rinsed and picked over
  • 7 cups water
  • 1 bunch dinosaur (lacinato) kale, stems stripped and discarded, leaves cut into ribbons and thoroughly washed
  • Juice of 1 lemon

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • PRESSURE COOKER METHOD
  • EQUIPMENT:

Step 2

  • In the pressure cooker base, but without pressure, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 3

  • Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
  • INGREDIENTS:

Step 4

  • Add the dry beans and water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid.
  • INGREDIENTS:
  • Length: 40 minutes

Step 5

  • Remove the bay leaves and Parmesan rind, if using.
  • INGREDIENTS:

Step 6

  • Add the kale and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
  • INGREDIENTS:
  • Length: 10 minutes

Step 7

  • STOVETOP METHOD
  • EQUIPMENT:

Step 8

  • Cover the beans with several inches of water and soak overnight.
  • INGREDIENTS:

Step 9

  • Drain the beans and place in a large saucepan. Cover with water by at least 2 inches and bring to a boil. Reduce the heat and simmer the beans until tender, about 1 1/2 to 2 hours.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 120 minutes

Step 10

  • Drain the beans, reserving the bean broth.
  • INGREDIENTS:

Step 11

  • In a large saucepan, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 12

  • Add 4 cups of the bean broth, the bay leaves, rosemary, and your choice of the Parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes.
  • INGREDIENTS:
  • Length: 30 minutes

Step 13

  • Remove the bay leaves and Parmesan rind, if using.
  • INGREDIENTS:

Step 14

  • Add the beans, kale, and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
  • INGREDIENTS:
  • Length: 10 minutes