Directions

1. Heat 3 Tbsp olive oil in a skillet over medium heat. Add the onion, stirring often, cooking until soft and translucent, about 5 minutes.

2. Add Calabrian chili paste, sun dried tomatoes, and garlic, cooking until fragrant, about 2 minutes.

3. Stir in the vegetable broth, kale, salt, and pepper. Allow to simmer over medium low heat for 10 minutes, until the kale has wilted and the broth has slightly reduced. 

4. Add tahini and beans, gently mixing together. Cook over low heat for an additional 5 minutes, until the beans are heated through.

5. Add lemon juice and taste for salt and pepper.

6. Serve in large shallow bowls. Garnish with shaved parmesan, lemon zest, freshly cracked black pepper and a drizzle of olive oil alongside bread.