Step 1

Heat oil in a large skillet over medium heat, add the smashed garlic clove, and swirl. Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low. Make sure the bread is nicely coated in olive oil, adding more as needed. I usually leave the toast on low heat while I make the brothy beans.

Step 2

Heat oil in a medium pot or dutch oven over medium heat, and saute the shallot until fragrant and golden. Add the chili flakes and smashed garlic from the bread skillet.  Add the roasted bell pepper, olives, capers, and torn kale, and saute for 2-3 minutes, breaking up the garlic clove a bit. Add the drained beans, broth, paprika, thyme, salt and pepper. Cover and bring to a simmer on low for 5 minutes.  If the broth has reduced, feel free to add a little more, so you have at least 1 cup ( or more is fine too). Stir in lemon zest, taste and adjust salt, pepper and chili flakes.

Step 3

Place a crispy toasted sourdough toast in a wide shallow bowl. Top with half of the beans and broth.

Step 4

with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional shaved pecorino cheese.  Makes 2 hearty servings.