Login to Save Like

Ingredients

Serves 8 to 10

• 1/2 pound dried cannellini beans
• 1 dried bay leaf
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 large onion, coarsely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and sliced crosswise 1/4 inch thick
• 1 celery stalk, sliced crosswise 1/4 inch thick
• 2 teaspoons finely chopped fresh rosemary
• 3 teaspoons finely chopped fresh thyme
• 1 cup whole canned tomatoes, with their juice, crushed
• 1 pound butternut squash, peeled and cut into 1/2-inch cubes
• 1 medium russet potato, cut into 1/2-inch cubes
• 1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-inch ribbons (about 8 cups)
• 3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving
• 1 tablespoon coarse salt, plus more if needed
• 1/2 teaspoon freshly ground pepper, plus more if needed
• 2 teaspoons finely chopped fresh sage
• 1/4 teaspoon crushed red pepper flakes

Description

Martha Stewart