Tomato, Kale and White Bean Stew with Crispy Bread
Ingredients
- Extra virgin olive oil
- 4 medium carrots, scrubbed clean and 1/2-inch dice
- 4 celery ribs, 1/4-inch dice
- 1 small yellow onion, 1/4-inch dice
- 1 tbsp. finely minced rosemary
- 3 garlic cloves, grated or finely minced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 bay leaf
- 28-ounce can Muir Glen Organic diced tomatoes
- 4 cups chicken or vegetable stock, low sodium
- 2 cans cannellini beans, drained and rinsed
- 1 parm rind (optional)
- 2 bunch dino kale, stems removed and roughy chopped
- Freshly grated parmesan, for serving
- Rustic boule or baguette, toasted
Directions
Bring a 6-quart Dutch oven or large soup pot up to heat over medium. Add in 2 tbsp. EVOO along with the carrots, celery, onions and rosemary. Sauté for 5-7 minutes or until they begin to soften.
Next add in the garlic and a large pinch of salt and pepper. Stir and cook until the garlic is fragrant, about 1 minute.
Next add in the bay leaf, Muir Glen diced tomatoes, chicken/vegetable stock, beans and parm rind. Season again with salt and pepper, stir and add in the kale. Place the lid on, bring to simmer then cook on low for 20-25 minutes or until the kale is tender. Taste for seasoning, adding more salt or pepper if needed.
To serve, ladle into shallow bowls, drizzle with EVOO and a sprinkle of parmesan. Serve with crusty bread for dipping.
Recipe Courtesy of Megan Mitchell
Recipe Sponsored by Muir Glen Organic