Healthy and satisfying, this meal is perfect for a winter night in.



  • 1 pound dried gigante beans, soaked overnight, drained
  • 1 teaspoon kosher salt, plus more
  • 1¼ cups olive oil, divided
  • 1 cup finely chopped fresh parsley
  • 3 garlic cloves, finely chopped, divided
  • 1 medium onion, chopped
  • 1 small fennel bulb, chopped
    • 1 large carrot, chopped
  • ¼ large celery root (celeriac), peeled, cut into ½-inch pieces
  • 2 bay leaves
  • ¼ teaspoon red pepper flakes (or more if you like spicy)
  • 1 lemon, juice and zest
  • 3 cups bite-size pieces Tuscan kale
  • ½ cup panko (Japanese breadcrumbs)


  • Place beans in a large heavy pot and add cold water to cover by 1″. Season with salt and stir in ½ cup oil. Bring to a boil and skim surface to remove foam. Reduce heat to simmer, cover pot, and cook until beans are tender enough to be easily smashed with the back of a spoon, about 1 hour.
  • Meanwhile, process parsley, 1/3 of garlic, and ½ cup oil in a small food processor until smooth. Cover parsley oil; set aside. Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, fennel, celery root, carrot, bay leaves, remaining garlic, red pepper flakes, and 1 tsp. salt to skillet, cover, and cook, stirring occasionally, until vegetables are very soft but haven’t taken on any color, 15–20 minutes. Remove bay leaves and mix vegetables into cooked beans.
  • Preheat oven to 400°. Carefully purée 3 cups bean mixture and liquid in a blender until smooth and creamy; mix back into bean mixture. Stir in kale, lemon juice, lemon zest, and season with salt. Pour ragout into a 3-qt. baking dish and bake until thick and bubbling and top is browned, 30–35 minutes. Let cool 15 minutes before serving. (Ragout will thicken as it sits.)
  • While ragout is in the oven, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook panko, tossing often, until golden brown, about 3 minutes. Transfer to paper towels to drain; season with salt.
  • Serve ragout drizzled with parsley oil and topped with toasted panko.

Do Ahead: Ragout (without panko) can be made, but not baked, 1 day ahead. Let cool; cover and chill.