photo by Jennifer Johnson
Traditionally made with meat and beans, this updated take is a lighter and quicker version of this classic one pot meal. It’s a simple weeknight dinner packed with hearty vegetables and topped with crispy breadcrumbs. Be sure to use the best wine you can for this recipe as it really adds a great amount of depth to this very straight-forward dish.
1 leek, white and light green parts, trimmed and sliced
3 tablespoons extra virgin olive oil, divided
1 tablespoon unsalted butter
1 yellow or red onion, finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, finely minced
16 ounces portobello mushrooms, chopped
1 tablespoon tomato paste
1/2 cup red wine
1 bunch fresh kale, stemmed and thinly sliced
1 15-ounce can great northern beans, drained and rinsed
2 cups homemade (or low-sodium) vegetable stock
3/4 cup plain breadcrumbs
1/3 cup finely chopped fresh flat-leaf Italian parsley
Place leeks in a sieve and rinse under cold water several times to remove dirt. Set aside.
In a Dutch oven, add 1 tablespoon oil and butter and place over medium heat. Add leek, onion, carrots, and celery, and cook until vegetable are softened, 10-15 minutes. Season with salt and pepper. Add garlic and mushrooms and cook for another 1-2 minutes, stirring to combine.
Add tomato paste and cook for 30 seconds. Add wine to deglaze pan, scraping up browned bits from bottom of pan. Add kale and beans and then stock. Bring to a boil, reduce heat to low and simmer for 15-25 minutes, until everything is warmed though and vegetables are softened.
In a bowl, combine breadcrumbs, parsley, and remaining 2 tablespoons olive oil.
Top mixture evenly with breadcrumb mixture and broil until top is golden brown.