Cut the finglerling potatoes in half and rinse them under cold water to remove some of the starch. Pat the potatoes dry and season them with salt and pepper before adding them to the pan with the hot oil.
Place a second saute pan or skillet over medium/high heat. Add the remaining 2 tablespoon of olive oil.
Once the oil is hot, place the fingerling potatoes on the pan sliced side down.
Allow them to soften on the inside and get crispy on the outside. (about 15 minutes) Once they begin to brown, add 1 tablespoon of garlic paste to the pan and 2 tablespoons of butter. Stir well.
Turn off the heat and set aside.
Head back to your pan with the veggies, and add in 1 tablespoon of butter and 1 can of crushed roasted tomatoes with the juice.
Also, add in 2 cups of veggie stock. Stir well.
Take the crispy fingerling potatoes and add them into the saute pan with the veggies, tomatoes, and stock. Mix well.
Be sure to get all of the crispy pieces from the bottom of the fingerling potato pan into the stew.
Reduce the heat to medium low and add in your kale, cannellini beans, red pepper flakes, and dried parsley. You may also want to add some more salt and pepper. Taste it and see what you think.
Let everything simmer on low heat for about 1 hour.
Before you are ready to serve your vegetarian stew, squeeze the juice of one lemon over everything and stir well.
