Recipe of the Month – February 2025
Ingredients
- 4 15-ounce cans no-salt-added cannellini beans, rinsed
- 6 cups unsalted chicken broth
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 1 teaspoon finely chopped fresh rosemary
- 4 ounces leftover Parmesan rind, plus 2/3 cup Parmesan, divided
- 2 1-pound bone-in chicken breasts
- 4 cups chopped kale
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup flat-leaf parsley leaves
Directions
Combine beans, broth, onion, carrots, rosemary, and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on low until the beans and vegetables are tender, about 4 hours.
Transfer the chicken to a clean cutting board. Let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones. Return the chicken to the slow cooker and stir in the kale. Cover and cook on high until the kale is tender, about 20 to 30 minutes.
Stir in lemon juice, salt and pepper. Discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.
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