Description
Discover how to make a hearty Tuscan Bean and Kale Stew that’s packed with flavor and nutrients. This easy recipe is perfect for a cozy night in!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried rosemary
- 1/2 teaspoon (3 ml) red pepper flakes
- 1 can diced tomatoes (14.5 ounces (411 g)) (411 grams)
- 4 cups vegetable broth (960 ml)
- 2 cans white beans, drained and rinsed (15 ounces (425 g) each) (425 grams each)
- 1 bunch kale, stems removed and leaves chopped
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice (15 ml)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the sliced carrots and diced celery, cooking for another 5 minutes.
- Sprinkle in the dried thyme, dried rosemary, and red pepper flakes, stirring to combine.
- Pour in the can of diced tomatoes with their juices, stirring well.
- Add the vegetable broth to the pot and bring to a boil.
- Reduce heat to a simmer and cook for 10 minutes.
- Stir in the drained and rinsed cannellini beans.
- Add the chopped kale to the stew, mixing until wilted.
- Simmer the stew for an additional 10 minutes.
- Season with salt and black pepper to taste.
- Stir in the lemon juice just before serving.
- Serve the stew hot.
Notes
- Consider using fire-roasted diced tomatoes for a richer flavor.
- Add cooked quinoa or tofu for extra protein.
- Mash some white beans for a creamier texture.