No. 1 : Quick Recipe
Tuscan White Bean and Kale Stew
- 2 TB Olive Oil
- 1 Cup Chopped Onion
- 1 Cup Chopped Red Pepper
- 1 Cup Chopped Fennel
- 1 Cup Chopped Carrot
- 2 Garlic Cloves, Grated
- 2 TB Italian Seasoning
- 1 Tsp Red Pepper Flakes
- 1/2 Tsp each Sea Salt and Freshly Ground Black Pepper, plus more at the end if desired
- 1 Bunch Kale, thinly sliced
- 4 Cups Veg Broth
- 1 Can (15 OZ) Chopped Fired Roasted Tomatoes, undrained
- 1 Can (15 OZ) Cannellini Beans, drained and rinsed
- ½ Cup Shredded Parmesan and Basil for Garnish
In a stock pot, sauté the onions, pepper, fennel, carrots, garlic, Italian seasoning and red pepper flakes in the oil together, until the onion is tender and golden about 5 to 7 minutes. Reduce the heat to medium and add the kale; cover and cook and stir for another couple of minutes to wilt the kale.
Add the broth, tomatoes and beans; cover and cook for about 10 minutes, until the vegetables are tender. Taste for seasoning and serve, garnished with the Parmesan and basil.
No. 2 : Kitchen Scoop
Veggie Stock is so easy to make!
Check out this blog post – Veggie Stock (I’ve been making it forever!)
No. 3 : Clever Idea
Make sure you are cutting kale in thin ribbons when you make this soup! Watch this quick video to learn how! Chopping Kale
No. 4 : Cheers!
This wine may not be on your radar yet, but once you try a sip of its crisp and clean apple and tropical fruit flavors, you’ll be coming back for more. Made from the Italian grape, Turbiana, I’ve chosen the wine to pair with the yummy soup because of its affinity for greens like kale and other “green-tasting” veggies. Zenato winery is always one of my favorite picks from Northern Italy – all of Zenato’s wines are delicious!