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Tuscan White Bean Stew with Kale, Tomatoes, and Rosemary
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed and leaves chopped
  • 2 sprigs fresh rosemary
  • Salt and black pepper, to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until the vegetables begin to soften, about 5 minutes.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the white beans, diced tomatoes, vegetable broth, and rosemary sprigs. Bring the mixture to a simmer.
  • Cook uncovered for 15 minutes, stirring occasionally.
  • Remove the rosemary sprigs, then add the kale and cook until the leaves are wilted and tender, about 5 minutes.
  • Taste and season with salt and black pepper as needed before serving.

Notes

Let the stew rest for 5 minutes off the heat so the flavors settle. If you make it ahead, the kale may darken slightly but the taste holds up well. Reheat gently with a splash of broth if the stew thickens in the fridge. Dried rosemary can replace the fresh sprigs, but use only 1 teaspoon to avoid overpowering the dish.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board