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Tuscan Lentil Stew with Tomatoes, Kale, and White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried green lentils, rinsed
  • 1 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups chopped kale
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and rosemary. Cook for 1 minute until fragrant.
  • Add the lentils, vegetable broth, and diced tomatoes. Bring the mixture to a simmer.
  • Cover the pot and cook for 25 minutes, stirring occasionally, until the lentils are tender.
  • Stir in the white beans and kale. Cook uncovered for 5 minutes until the kale wilts and the beans warm through.
  • Season with salt and pepper to taste before serving.

Notes

Add the kale in the final minutes so it stays bright green instead of turning dull. Leftovers thicken as they sit, so add a splash of broth when reheating. Use canned diced tomatoes with no added salt if you prefer to control seasoning at the end.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Knife, Cutting board, Can opener