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Tuscan-Style Stew

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“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.”
READY IN:
1hr 55mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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.

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