Porchetta, Bean, and Kale Stew Recipe

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 cup peeled carrots, cut into 1/2-inch pieces
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large bunch kale, stems trimmed, chopped
• 4 cups chicken broth
• 1 (14.5 ounce) can tomatoes, chopped
• 2 (14.5 ounce) cans navy beans, rinsed, drained
• 1 (3-inch piece) Parmesan cheese rind
• 3 cups shredded Porchetta

Directions