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Skillet White Bean and Kale Stew with Parmesan

Skillet White Bean and Kale Stew with Parmesan reads umami 7.1, salinity 5.5 and richness 4.9 on Palate's 0–10 flavor X-ray — a Italian main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.1 · Salinity 5.5 · Richness 4.9 · Allium 4.2 · Sourness 3.2 · Sweetness 2.8 · Funk & Ferment 2.7 · Nutty 2.1 · Fruity 2.0 · Earthy 2.0 · Herbaceous 1.6 · Bitterness 1.5 · Heat 1.4 · Warm Spice 1.3 · Citrus 1.2 · Floral 0.6

What's in it (14)

• olive oil — 41 g
• yellow onion — 110 g
• garlic — 12 g
• red chili flakes — 1 g
• tomato paste — 15 g
• cannellini bean — 851 g
• tomatoes — 411 g
• vegetable broth — 710 g
• parmesan reggiano grated — 100 g
• bunch kale — 227 g
• salt — 5 g
• black pepper — 3 g
• red wine vinaigrette — 15 g
• parmesan cheese — 57 g

Time & effort: about 32 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 38.1 kcal, 2.4 g protein, 2 g fat, 2.8 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
2. Add the garlic and red pepper flakes; cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in the tomato paste and cook, stirring, until it darkens slightly and coats the pan, about 2 minutes.
4. Add the cannellini beans, diced tomatoes with their juices, vegetable broth, and parmesan rind. Using the back of a spoon, mash about a cup of the beans against the side of the pot to thicken the broth. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the broth thickens slightly, 12-15 minutes.
5. Stir in the kale in two batches, letting each batch wilt for about 1 minute before adding the next, until all the kale is tender, 4-5 minutes total.
6. Season with the kosher salt and black pepper, then simmer 3-4 minutes more, until the kale is fully tender but still bright green.
7. Remove and discard the parmesan rind, then stir in the red wine vinegar.
8. Remove from heat and stir in the grated Parmesan until melted. Ladle into bowls and top with more Parmesan.

Dishes with a similar flavor shape

• Sausage and Kale White Bean Stew — Italian-American
• Minestrone with Parmesan Rind — Italian
• Pasta Fagioli with Italian Sausage — Italian-American
• Baked Stuffed Peppers with Beef and Rice — American
• Ribollita (Tuscan Bread and Vegetable Stew) — Italian

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.