Tuscan Kale & White Bean Stew

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Erin Gionet - Tuscan Soup 3Tuscan Kale & White Bean Stew

This is my older son’s favourite winter meal and he requests it often. Fortunately, most of the ingredients are ones you are likely to have on hand in your fridge or pantry. This comforting stew comes together in minutes, and leftovers are even better the next day.

Top this stew with this plant-based Cashew-Garlic Parmesan.

 
Tuscan Kale & White Bean Stew
Serves 6
This comforting stew comes together in minutes, and leftovers are even better the next day.
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Ingredients
  1. 2 Tbsp grapeseed oil
  2. 2 medium onions, diced
  3. 2 ribs celery, sliced
  4. 3-4 garlic cloves, minced
  5. 3-4 large waxy potatoes, peeled and diced
  6. 1 – 796 ml can diced plum tomatoes
  7. 9 cups vegetable broth
  8. 1 Tbsp Italian herb seasoning (be sure to use a pure herb blend with no additives or fillers)
  9. 2 bunches kale (de-stemmed), washed and coarsely chopped
  10. 1 Tbsp vegan Worcestershire sauce (optional)
  11. Salt & pepper to taste
  12. 1 – 796 ml can cannellini beans, drained and rinsed
Instructions
  1. Heat grapeseed oil in large soup pot over medium-high heat and sauté onion until softened. Stir in carrot, celery, garlic and potatoes. Sauté until fragrant, about 5 minutes.
  2. Add tomatoes, broth, Italian seasoning and Worcestershire sauce. Bring soup to a boil.
  3. Stir in kale and reduce heat to a simmer. Cook until vegetables are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.
  4. Add beans and simmer until heated through. Adjust seasoning and serve topped with Cashew-Garlic Parmesan.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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