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Ingredients

• 2 Tbs. olive oil
• 1 red onion, chopped
• 2 carrots, peeled and cut into rounds 1/2 inch
  thick
• 2 celery stalks, cut into slices 1/2 inch thick
• 2 garlic cloves, minced
• 3 cups chopped kale leaves
• 1 cup dry red wine
• 1 large tomato, seeded and chopped into 1-inch
  pieces
• 4 cups chicken stock
• 2 cups water
• 1 bay leaf
• 1 can (19 oz.) cannellini or white kidney beans
• 1/4 cup chopped fresh basil
• Salt, to taste, plus 1/2 tsp. salt
• Red pepper flakes, to taste
• 1 lb. ground chicken
• 2/3 cup grated Parmigiano-Reggiano cheese
• 1/4 cup dried bread crumbs
• 1 egg, beaten
• 1/4 tsp. freshly ground black pepper, plus
  more, to taste

Description

A Scattering Of Freshly Grated Cheese Adds A Welcome Layer Of Flavor To Many Dishes. Mellow And Nutty Parmigiano-Reggiano Is One Of The Best Cheeses For Grating, But It Is Not The Only Option. Pecorino Romano, A Sharp Sheep's Milk Cheese, Is Another Good

Williams-Sonoma