The tomatoes break down into a wonderful sauce for the rosemary-spiked beans and kale, and the thing that elevates it from nice to something special is the quick homemade pesto, which you can whip up while the cassoulet is cooking.
Heat two tablespoons of olive oil in a large, shallow casserole dish or wide, deep-sided frying pan, add the onion, garlic and rosemary, and cook on a medium-low heat, stirring occasionally, for 10 minutes, until the onions have softened. Add the tomatoes, beans and kale, stir-fry on a medium heat for five minutes to start softening the kale, then cover, turn down the heat to low and cook, stirring occasionally, for 15 minutes.
[
Collection
]
[
|
...
]