Tuscan White Bean and Rosemary Stew

1. Scent the Oil

1. Heat the extra virgin olive oil in a wide, heavy-bottomed pot or Dutch oven over medium-low heat.
2. Add the sliced garlic and whole rosemary sprigs. Sauté gently for 2 to 3 minutes until fragrant and the garlic is lightly golden, taking care not to burn it.

2. Simmer and Thicken the Beans

1. Tip in the drained cannellini beans along with the water, salt, and black pepper.
2. Bring the mixture to a gentle boil, then lower the heat to a steady simmer. Cook uncovered for 10 minutes.
3. Use the back of a wooden spoon or a potato masher to crush roughly one-third of the beans directly against the side of the pot. Stir well to release starches and create a thick, velvety broth.

3. Wilt the Greens

1. Stir in the chopped cavolo nero.
2. Simmer for an additional 6 to 8 minutes, stirring occasionally, until the greens are tender and bright dark green.

4. Finish and Serve

1. Remove the woody rosemary stems from the pot.
2. Taste and adjust seasoning with additional salt and black pepper as needed.
3. Ladle into warm, shallow bowls, finish with a generous drizzle of your best extra virgin olive oil, and serve immediately with crusty bread.