Ingredients

• 2 tablespoons cold-pressed extra-virgin olive oil
  2 tablespoons cold-pressed extra-virgin olive oil
• 1 cup finely chopped carrot (2 medium carrots)
  1 cup finely chopped carrot (2 medium carrots)
• 1 cup finely chopped fennel (½ large fennel bulb)
  1 cup finely chopped fennel (½ large fennel bulb)
• ¾ cups finely chopped yellow onion (½ medium onion)
  ¾ cups finely chopped yellow onion (½ medium onion)
• ½ cup finely chopped celery (2 celery stalks)
  ½ cup finely chopped celery (2 celery stalks)
• 2 teaspoons minced garlic (2 large cloves)
  2 teaspoons minced garlic (2 large cloves)
• 2 cups chicken stock
  2 cups chicken stock
• 3 cups small-diced cooked chicken
  3 cups small-diced cooked chicken
• 2 packed cups finely chopped kale, stems removed (1/2 bunch)
  2 packed cups finely chopped kale, stems removed (1/2 bunch)
• 2 cups cooked white beans
  2 cups cooked white beans
• 1 teaspoon dried thyme
  1 teaspoon dried thyme
• 2 teaspoons fine sea salt
  2 teaspoons fine sea salt
• ½ teaspoon freshly cracked black peppercorns
  ½ teaspoon freshly cracked black peppercorns
• 1 teaspoon lemon zest (1 medium lemon)
  1 teaspoon lemon zest (1 medium lemon)
• 1 tablespoon fresh lemon juice (about ½ lemon)
  1 tablespoon fresh lemon juice (about ½ lemon)
• ¾ cup finely shredded Parmigiano-Reggiano cheese (about 2 ounces)
  ¾ cup finely shredded Parmigiano-Reggiano cheese (about 2 ounces)

Instructions

1. Preheat the broiler on high and position a rack about 11-inches from the broiler.
2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the carrot, fennel, onion, celery, and garlic. Cook, stirring frequently, until the vegetables soften and release some of their liquid, 7 to 10 minutes. Add the stock, chicken, kale, white beans, thyme, salt, and pepper. Simmer until the kale softens and some of the liquid is absorbed, about 5-8 minutes.
3. Transfer the chicken mixture to a 9 x 12-inch baking dish. Sprinkle the Parmigiano-Reggiano evenly over the top. Place the dish in the oven and broil until the cheese is melted and golden brown, 4 to 5 minutes.