Tuscan-Style Stew

blucoat's Note:

This is a hearty, vegetarian winter soup. Sprinkle with a little grated Parmesan cheese and have some toast on the side and you have a complete meal. This is an easy recipe to throw together and then you can just let it sit and cook. Recipe is from food writer/recipe developer, Jennifer A. Wickes.

• Total Time: 1 hrs 55 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 45 mins

Ingredients:

Servings: 8

• 2 carrots, peeled and sliced
• 1 celery rib, sliced
• 1 onion, diced
• 1 lb kale
• 2 zucchini, sliced
• 1/4 cup olive oil
• 1/4 teaspoon thyme
• 2 (15 ounce) cans cannellini beans
• 1 (15 ounce) can diced tomatoes
• 2 cups vegetable stock

Directions:

1. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
2. When the oil is hot add the thyme, carrots, celery and onions.
3. Sweat these over very low heat for about 5 minutes.
4. Then, add the kale.
5. Cover tightly and cook the kale until it wilts to half its volume.
6. Add the tomatoes and 2 cups of stock.
7. Add salt and pepper to taste.
8. Cover.
9. Allow the stew to come a boil.
10. Add the zucchini.
11. Simmer for one more hour, then add the beans.
12. If necessary, add more water to your desired consistency, and cook 45 minutes longer.

Reviews

[alvinakatz]

This is really tasty and uses lots of on-hand ingredients. I substituted Great Northern beans, but I think it didn't make any major diffrence. Hearty, but doesn't leave you feeling bloated.

[La Dilettante]

Perfect way to welcome fall weather! I had no carrots on hand, so omitted those, and soaked dried cannellinis instead of using canned. Molto deliziosa!