Step 1

In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent. Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).

Step 2

Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so. Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.

Step 3

Add the kale and simmer for 5 more minutes, until wilted.

Step 4

Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.

Step 5

Top with the chopped fresh basil and shavings of pecorino cheese, if using.

Step 6

Serve with crusty bread and red wine.