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Vegetarian Kale and Cannellini Bean Stew

kept byElyn7071
recipe byThe Kitchn

For the Parmesan-garlic broth:
2 tablespoons olive oil
1 large onion, chopped
2 large heads garlic, cloves crushed and peeled
Pinch kosher salt
8 cups (2 quarts) low-sodium chicken broth or stock, golden vegetable stock, or water
4 large fresh thyme sprigs
4 large fresh sage sprigs
12 flat-leaf fresh parsley sprigs
1 teaspoon whole black peppercorns
1 teaspoon pickling spice (or 1 bay leaf, 4 whole allspice berries, 4 whole cloves, and pinch coriander seeds)
1 cup dry white wine
1 pound Parmesan cheese rinds

For the stew:
2 tablespoons olive oil, plus more for the bread
1 large onion, diced (about 2 1/2 cups)
2 medium carrots, diced (about 1 cup)
2 medium celery stalks, diced (about 1 cup)
3 large garlic cloves, thinly sliced
Kosher salt
3 (5-ounce) packages baby kale, or 1 bunch flat-leaf kale, stems discarded and leaves shredded
1 (15-ounce) can petite diced tomatoes with their juices
4 (15-ounce) cans cannellini beans, drained
1/4 cup sherry or red wine vinegar
Freshly ground black pepper
Red pepper flakes
8 thick slices crusty bread
Shaved Parmesan cheese



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