2 15-oz.cans cannelliniwhite kidney beans, drained and rinsed really well
½bunch Lacinatoblack kale, ribs and stems removed, leaves torn into 1” pieces (you can also use spinach, chard or any other hearty green)
2Tablespoonschoppedfresh flat-leaf parsley, plus more for garnish
Freshly ground black pepper
Freshly grated Parmesanfor serving, optional
Instructions
Heat the olive oil over medium-low heat in a large, heavy-bottomed pot, and add the onions, carrots, celery, garlic, red pepper flakes, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables have softened, about 10-12 minutes. Do not allow the vegetables to brown.
Add the thyme leaves and the tomatoes, crushing them with your hand or wooden spoon as you go. Season with 2 teaspoons salt and cook for 5 minutes more, until the tomatoes have somewhat dissolved.
Add the stock and bring to a boil. Reduce heat and cook about 15 minutes.
Add the zucchini and cook another 10 to 15 minutes.
Add the beans, kale, parsley, and freshly ground pepper to taste; add a bit more stock or water, if needed. Cook until kale is tender, about 5 minutes.
Taste and adjust seasonings and serve with chopped parsley, freshly grated parmesan cheese and a little drizzle of olive oil on top.