Dan Churchill's hearty white bean stew

Name: The hearty white bean stew
Yield: 6
Ingredients: 2 tbs extra virgin olive oil, plus extra to serve; 3 garlic cloves, crushed; 1 onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 2 tsp fennel seeds; 4 thyme sprigs, leaves picked; 2 tsp dried oregano; 2 bay leaves; 2 tbs sherry vinegar; 4 x 400g cans cannellini beans (we used Woolworths Macro), drained, rinsed; 6 cups (1.5L) chicken stock; 1 parmesan rind; 1/2 bunch kale, stalks removed, roughly shredded; 1 slice sourdough bread, crusts removed, finely torn; 50g unsalted butter; 100g sourdough bread, crusts removed, torn into 1cm pieces; 1 tbs finely chopped flat-leaf parsley, plus extra leaves to serve; Finely grated zest of 1 lemon; Shaved parmesan; Dried chilli flakes

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https://healthimprovements.info/recipes/hearty-white-bean-stew/jgzh5zj5 — The hearty white bean stew

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by Dan Churchill

Jun 24, 2019

“Get ready for more comfort love, this time coming from Tuscany, Italy. I was on a food research tour last year (yes, let’s call this some holiday market research) in Italy. Stopping at a vineyard known for its Chianti Classico, we were served an amazing soup known as a ribollita. It was as if my nonna was in the kitchen with five other nonnas making this delicious, loving, perfectly textured soup. From this evolved an appreciation for the use of the probioticrich sourdough as a thickener. This is a technique I came up with that I am more than happy for you to enjoy… May this stew be the answer to a nonna hug this winter" - Dan Churchill.

2 tbs extra virgin olive oil, plus extra to serve
3 garlic cloves, crushed
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tsp fennel seeds
4 thyme sprigs, leaves picked
2 tsp dried oregano
2 bay leaves
2 tbs sherry vinegar
4 x 400g cans cannellini beans (we used Woolworths Macro), drained, rinsed
6 cups (1.5L) chicken stock
1 parmesan rind
1/2 bunch kale, stalks removed, roughly shredded
1 slice sourdough bread, crusts removed, finely torn

Croutons

50g unsalted butter
100g sourdough bread, crusts removed, torn into 1cm pieces
1 tbs finely chopped flat-leaf parsley, plus extra leaves to serve
Finely grated zest of 1 lemon

To serve

Shaved parmesan
Dried chilli flakes

Method

1.

Heat oil in a large saucepan over mediumhigh heat. Add garlic, onion, celery and carrot. Cook, stirring, for 4-5 minutes or until onion is softened. Stir in the fennel seeds and herbs, and cook for 1-2 minutes. Stir in the vinegar, beans, stock and parmesan rind. Bring to the boil, reduce heat to low and simmer, covered, for 35-40 minutes, stirring occasionally, to intensify flavour and reduce slightly. Uncover and stir in the kale. Remove parmesan rind and discard. Add sourdough and simmer for 8-10 minutes or until soup is thickened. Season to taste and add a little more vinegar, if desired.
2.

Meanwhile, for the croutons, heat a medium frypan over high heat. Add butter and swirl in pan for 30 seconds or until foaming. Evenly sprinkle over the breadcrumbs with the parsley and lemon zest. Cook, tossing often, for 2-3 minutes or until croutons are golden and crisp. Season to taste.
3.

Divide stew among serving bowls and top with croutons, extra parsley leaves and shaved parmesan. Drizzle with oil and scatter with chilli flakes to serve.