Hearty Tuscan Kale Bean Stew

In a world where fast food often takes precedence over home-cooked meals, the significance of homemade recipes cannot be overstated. There’s something profoundly comforting about preparing a meal from scratch, especially when it embodies the warmth of family traditions and the essence of wholesome ingredients. Today, we delve into a delightful dish that epitomizes these values: Hearty Tuscan Kale Bean Stew.

Discover the warmth of home cooking with Hearty Tuscan Kale Bean Stew, a comforting dish that features nutrient-rich kale and hearty beans. This traditional Tuscan recipe not only celebrates wholesome ingredients but also embodies the essence of Italian cucina povera, making it a delicious option for any meal. Packed with flavors and nutritional benefits, this stew is perfect for chilly nights or family gatherings. Get ready to savor every spoonful of this nourishing dish straight from Tuscany!

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Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon red pepper flakes (adjust to taste)

4 cups vegetable broth

1 (14-ounce) can diced tomatoes, undrained

1 (15-ounce) can cannellini beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 bunch of Tuscan kale (also known as lacinato or dinosaur kale), stems removed and roughly chopped

Salt and black pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions

Heat the Olive Oil: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Sauté the Aromatics: Add the diced onion and sauté for about 5 minutes until the onion is translucent. Stir in the minced garlic, and cook for an additional minute until fragrant.

Add Vegetables: Incorporate the diced carrots, celery, and red bell pepper. Sauté the mixture for 5-7 minutes, or until the vegetables begin to soften.

Season: Sprinkle in the dried oregano, thyme, and red pepper flakes. Stir well to coat the vegetables in the spices.

Add Liquids: Pour in the vegetable broth and add the diced tomatoes (with their juices). Bring the stew to a gentle simmer.

Add Beans: Once simmering, add the cannellini and kidney beans. Allow the stew to cook for 10-15 minutes, stirring occasionally.

Incorporate the Kale: Stir in the chopped Tuscan kale, and simmer the stew for another 5-7 minutes until the kale is tender and vibrant green.

Season to Taste: Season the stew with salt, black pepper, and freshly squeezed lemon juice to brighten the flavors. Adjust seasoning to your preference.

Serve: Ladle the stew into bowls and garnish with chopped parsley. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.

Enjoy your hearty stew: Serve hot with crusty bread for dipping or a side salad for a complete meal.

Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings