Tuscan Veggie Stew

Name: Tuscan Veggie Stew
Prep time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 3 tbsp. extra-virgin olive oil; 1 lb. carrots; 1 medium onion; 1 bunch Tuscan or curly kale; 4 oz. stale bread without crust; 2 can no-salt-added white (cannellini) beans; 1 can diced tomatoes; c. Grated Parmesan cheese

Published: Feb 3, 2015

Yields:

Prep Time:

15 mins

Total Time:

40 mins

Cal/Serv:

355

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This classic, vegetable-rich stew is a healthy way to warm up during the cold winter months.

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Ingredients

3 Tbsp. extra-virgin olive oil
1 lb. carrots
1 medium onion
1 bunch Tuscan or curly kale
4 oz. stale bread without crust
2 can no-salt-added white (cannellini) beans
1 can diced tomatoes
cup Grated Parmesan cheese

Directions

1. Step 1In 6-quart saucepot, heat oil on medium. Add carrots and onion. Cook 10 minutes, or until vegetables are beginning to soften, stirring occasionally.
2. Step 2Add broth, kale, bread, beans, and tomatoes. Heat to simmering on high. Reduce heat to maintain simmer. Cook 20 minutes, or until kale is tender, stirring occasionally. Stir in Parmesan. To serve, garnish with additional olive oil and Parmesan, if desired.

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