Name: White Bean-Kale "Cassoulet" with Parmesan Bread Crumbs & Lemon Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 6 medium carrots; 3 sticks celery; 355 ml chicken or vegetable broth; 9 cloves garlic; 1 ½ bunches kale; 3 leeks; 1 ½ lemons; 85 g Parmesan cheese; black pepper; extra virgin olive oil; mayonnaise; panko bread crumbs; parsley flakes; rosemary, dried; salt

White Bean-Kale "Cassoulet" with Parmesan Bread Crumbs & Lemon SauceWhite Bean-Kale "Cassoulet" with Parmesan Bread Crumbs & Lemon Sauce — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

6 medium carrots

3 sticks celery

355 ml chicken or vegetable broth

9 cloves garlic

1 ½ bunches kale

3 leeks

1 ½ lemons

85 g Parmesan cheese

black pepper

extra virgin olive oil

mayonnaise

panko bread crumbs

parsley flakes

rosemary, dried

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse beans in a colander; set aside to drain further.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Thinly slice crosswise and place in a large bowl.

Peel, trim, and medium dice carrots; trim and thinly slice celery. Add both to the bowl with the leek.

Peel and mince garlic; add to the bowl with the veggies.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and salt to the pot; cook, stirring occasionally, until softened, 4-5 minutes. (Reserve bowl for later use.)

Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.

When the veggies have softened, add kale, beans, broth, and spices to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to medium and cook, stirring occasionally, until beans and kale are tender, about 10 minutes.

Meanwhile, peel and mince additional garlic; finely grate Parmesan. Place both in the reserved bowl along with bread crumbs, oil, and pepper; use your hands to combine the bread crumb mixture.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the beans and kale are tender, remove from the heat, then transfer to a large baking dish; top with an even layer of the bread crumb mixture. (Reserve bowl for lemon sauce.)

Place baking dish in the oven and broil until bread crumbs are golden brown and crisp, about 1 minute. Remove from oven.

Meanwhile, wipe the reserved bowl clean with paper towels. Zest and juice lemons into the bowl, then add mayo, parsley flakes, and salt; whisk to combine the lemon sauce.

To serve, divide "cassoulet" between plates or bowls and drizzle with lemon sauce. Enjoy!

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