Tuscan-Style Stew

Name: Tuscan-Style Stew
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 8 serving(s)
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

Submitted by blucoat

"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."

Download

photo by La Dilettante

Ready In:: 1hr 55mins
Ingredients:: 10
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

alvinakatz
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!

La Dilettante