Tuscan-Style Stew
- Reviews 2
Ready In: 1 hr 55 mins
Serves: 8
Ingredients
- 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
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
- When the oil is hot add the thyme, carrots, celery and onions.
- Sweat these over very low heat for about 5 minutes.
- Then, add the kale.
- Cover tightly and cook the kale until it wilts to half its volume.
- Add the tomatoes and 2 cups of stock.
- Add salt and pepper to taste.
- Cover.
- Allow the stew to come a boil.
- Add the zucchini.
- Simmer for one more hour, then add the beans.
- If necessary, add more water to your desired consistency, and cook 45 minutes longer.
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