Popular Conditions & Diets
Ingredients
12
Time
1h 30m
Serves
6
Recipe by Fran Allen
Ingredients
12
Time
1h 30m
Serves
6
1 1/2 cups
Dried Cannellini Beans
soaked overnight
2 Tbsp
Extra-Virgin Olive Oil
1
White Onion
quartered
2 heads
Garlic
halved
1/2 tsp
Chili Flakes
Dinner
1 Tbsp
Miso Paste
6-8 cups
Water
1
Lemon
halved
1 bunch
Kale
stalks removed & chopped
1 tsp
Sea Salt
1/2 tsp
Black Pepper
1/2 cup
Parmesan Cheese
plus more for serving
1
In a heavy-bottomed pot, heat 1 Tbsp olive oil over medium heat. Add the onion, garlic (cut-side down), and one lemon half (cut-side down). Sear until deeply golden, about 4–6 minutes.
2
Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and the chili flakes. Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for about 1 hour, stirring occasionally and adding more water as needed to keep the beans just submerged.
3
Once the beans are cooked and tender, remove the lemon half, onion, and garlic skins. Add the chopped kale, miso, salt, pepper, and Parmesan cheese. Stir and allow the greens to cook down slightly.
4
Once the greens are cooked, squeeze in the juice from the remaining lemon half and serve with olive oil and extra Parmesan on top.
5
Any leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
