Garlicky White Bean Kale Stew with Lemon
Ingredients
- 2 tablespoons extra-virgin olive oil plus 4 teaspoons , divided
- 2 medium carrots, peeled and chopped (about 1⅓ cups )
- 1 small yellow onion , chopped (about 1 cup )
- ¾ teaspoon salt , divided
- 1 medium bunch lacinato kale (about 12 ounces ), stemmed and chopped (about 8 cups )
- 6 medium cloves garlic , finely chopped ( 2 tablespoons )
- ½ teaspoon crushed red pepper
- 3 cups reduced-sodium vegetable broth , divided
- 2 (15-ounce) cans no-salt-added cannellini beans , rinsed, divided
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice , divided
- ¼ cup finely grated Parmesan cheese ( 1 ounce )
- 2 tablespoons chopped fresh flat-leaf parsley
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