Cooking Time: 20 minutes

Serves 4

What you Need:

• Olive oil
• 1 large onion, chopped
• 2 celery stalks, sliced
• Salt
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 4 cups curly kale leaves, chopped or torn
• 1 28 oz can of crushed tomatoes
• 1 15 oz can of giant white beans
• 1 cup mozzarella cheese, coarsely grated
• Parmesan for grating
• ½ bunch flat-leaf parsley, chopped 

How to Make It:

1. Heat your oven to the highest temp or broil. In an oven-safe, deep sauté́ pan, braiser, or shallow Dutch oven, heat a glug of the olive oil on medium-high heat. Add the onion, celery, and a pinch of salt. Sauté until the vegetables brown lightly, about 5 minutes
2. Add half a pouch of the Harissa, and the kale, and cook for about 1 to 2 minutes, until the kale has wilted
3. Add the tomatoes and the beans and bring to a simmer.
4. Sprinkle the cheese evenly on top and cover the pan. Once the cheese has melted, pop the pan under the broiler till the cheese turns brown and starts to bubble. Garnish with the parsley