📝 About This Recipe
This soul-warming ragout is a celebration of simple, high-quality ingredients transformed into a luxurious, gluten-free masterpiece. Creamy Cannellini beans are simmered in a rich, aromatic broth infused with woodsy rosemary and bright lemon zest, while tender ribbons of Lacinato kale provide an earthy contrast. It is a hearty, plant-based main dish that captures the essence of the Italian countryside, offering a velvety texture and a complex flavor profile that feels both indulgent and incredibly nourishing.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality, first cold pressed)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 4 cloves Fresh Garlic (minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1/2 teaspoon Red Pepper Flakes (optional, for a subtle heat)
The Heart of the Ragout
- 2 15-oz cans Cannellini Beans (rinsed and drained; or 3 cups cooked)
- 2 cups Vegetable Stock (low-sodium, gluten-free certified)
- 1 large bunch Lacinato (Dino) Kale (stems removed, leaves torn into bite-sized pieces)
- 1 tablespoon Tomato Paste (for depth of umami)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishing Touches
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 cup Parmesan Cheese (freshly grated; omit for vegan option)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent and starting to turn golden.
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3
Stir in the minced garlic, chopped rosemary, and red pepper flakes. Cook for another 60-90 seconds until the fragrance fills your kitchen, being careful not to burn the garlic.
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4
Add the tomato paste to the center of the pot. Stir it into the vegetables for 2 minutes; this 'toasts' the paste, deepening the color and removing the raw metallic taste.
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5
Pour in the drained Cannellini beans and the vegetable stock. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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6
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes to allow the flavors to meld and the liquid to reduce slightly.
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7
To achieve a creamy 'ragout' texture, take a potato masher or the back of your spoon and gently crush about 1/4 of the beans directly in the pot.
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8
Add the torn kale leaves in batches. It will look like a lot, but it will wilt down quickly. Stir until the kale is submerged in the liquid.
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9
Cover the pot and simmer for another 5-7 minutes, or until the kale is tender but still retains a vibrant green color.
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10
Remove the pot from the heat. Stir in the lemon juice, lemon zest, and half of the grated Parmesan cheese.
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11
Taste and adjust seasoning with additional salt and freshly cracked black pepper as needed.
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12
Ladle the ragout into shallow bowls. Finish with a generous drizzle of high-quality olive oil, the remaining Parmesan, and a sprinkle of fresh parsley.
💡 Chef's Tips
For the best texture, use Lacinato (Dino) kale as it is more tender and less bitter than curly kale. Don't skip mashing some of the beans; this is the secret to a thick, creamy sauce without using dairy or flour. If the ragout becomes too thick, simply splash in a little more vegetable stock or even a bit of water to reach your desired consistency. If you have a Parmesan rind in your fridge, drop it into the pot during the simmering stage (step 6) for an incredible depth of salty, savory flavor. To keep this strictly vegan, replace the Parmesan with a tablespoon of nutritional yeast or a sprinkle of toasted gluten-free breadcrumbs.
🍽️ Serving Suggestions
Serve with a side of warm, toasted gluten-free sourdough bread rubbed with a raw garlic clove. Pair with a crisp, chilled Italian white wine like Vermentino or Pinot Grigio. Top with a poached egg for extra protein and a silky, rich yolk sauce. Serve alongside a simple arugula salad with a light balsamic vinaigrette to cut through the richness of the beans. For a meat-eater's variation, add sliced gluten-free Italian sausages during the initial sauté step.