This tasty recipe comes from Deb Perelman's smitten kitchen EVERY DAY: triumphant & unfussy new favorites. I love pizza, so the name alone got my interest. The fact that it tastes delicious and is full of healthy things like beans, kale, and vegetables, makes this a recipe worth trying. You can always add Italian sausage, if you prefer a meaty variation.
Ingredients
2 Tb. olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
salt and freshly ground pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup dry white or red wine (optional)
4 ounces curly kale leaves, chopped or torn
2 1/4 cups crushed tomatoes (28-ounce or 800 gram can minus 1 cup reserve the rest for another use)
1 pound (455 g) cooked firm-tender giant white beans (I used regular cooked white kidney beans)
up to 3/4 cup vegetable broth
1/2 pound (225 grams) mozzarella, coarsely grated
1/3 cup grated Parmesan
2 Tb. roughly chopped fresh flat-leaf parsley, for garnish
Heat the oven to 475 degrees. In a deep saute pan, heat the olive oil on medium-high. Add the onion, celery, and carrots. Season with salt and black or red pepper. Cook, sauteing, until the vegetables brown lightly, about 10 minutes. Add the garlic and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1-2 minutes.
Add the kale, and cook for 1-2 minutes, until collapsed, then add the tomatoes and bring to a simmer.
Add the beans, and, if the mixture looks too dry or thick, add up to 3/4 cup broth, 1/4 cup at a time.
Simmer the mixture together over medium heat for about 10 minutes, adjusting the seasonings as needed.
If your pan isn't ovenproof, transfer the mixture to a 3-quart baking dish. If it is, carry on.
Sprinkle the beans with the mozzarella, then the Parmesan, and bake for 10-15 minutes, until browned on top. If you're impatient and want a deeper color, you can run it under the broiler.
Finish with parlsey, if desired.
Enjoy!
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