Tuscan White Bean Kale Stew

$- 2 cups dried white beans (cannellini or great northern) - 1 tablespoon extra virgin olive oil - 1 large onion, finely diced - 3 cloves garlic, minced - 3 large carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 6 cups vegetable broth - Salt and freshly ground black pepper to taste - Fresh basil leaves - Suggestions for additional toppings When making Tuscan White Bean Kale Stew, gathering the right ingredients is key. The dried white beans make the base creamy and hearty. Choose cannellini or great northern beans for the best flavor. Soak them overnight for the best results. Next, you need a good olive oil. I use extra virgin olive oil for its rich flavor. It helps sauté the vegetables and adds depth to the stew. For the vegetables, you will need a large onion, garlic, carrots, and celery. These ingredients bring sweetness and aroma to the dish. Dice them up small to ensure even cooking. The seasonings are simple but effective. Dried oregano and thyme add a fragrant herbal note. Use vegetable broth as the liquid base. It enhances the stew's flavor without overpowering the beans. Don’t forget salt and black pepper to make it pop. Finally, for a fresh touch, consider garnishing with basil. It adds color and a lovely fragrance. You can also think about toppings like croutons or a sprinkle of cheese to finish each bowl. With this ingredient list, you set the stage for a rich and flavorful meal that warms the soul. {{ingredient_image_2}} To start, soak your dried white beans overnight. This helps them cook faster. Rinse the beans well under cold water. In a large pot, combine the soaked beans with 6 cups of vegetable broth. Bring this mixture to a boil. Once boiling, reduce the heat to low. Let the beans simmer uncovered for about 45 to 60 minutes. They should be tender but still firm. While the beans cook, heat the extra virgin olive oil in another pot over medium heat. Once hot, add the finely diced onion. Sauté the onion for about 3 to 4 minutes until it becomes soft. Then, add the minced garlic, diced carrots, and diced celery. Cook this mixture for an additional 5 to 7 minutes. The vegetables should become tender and fragrant. Now it’s time to bring everything together. Pour the cooked beans and their broth into the sautéed vegetables. Next, add the drained diced tomatoes. Stir everything until well mixed. Bring this savory blend to a gentle simmer. Once simmering, add the chopped kale to the pot. Stir until the kale wilts down, which should take about 5 minutes. Taste your stew and adjust the seasoning. Add salt and freshly ground black pepper to your liking. Lower the heat and let the stew simmer for another 10 to 15 minutes. This allows the flavors to blend perfectly. When serving, ladle the stew into deep bowls. Garnish with fresh basil leaves for color and flavor. Drizzle a bit of olive oil on top for richness. Enjoy this hearty stew with some crusty bread! When making Tuscan white bean kale stew, avoid common mistakes. Overcooking the beans can make them mushy. Check them often while simmering. Use low heat to let flavors blend well. Simmering is vital for rich flavor. It helps all the ingredients come together nicely. If your stew is too thin, there are easy fixes. You can add a bit of cornstarch mixed with water. This will thicken it up. Another option is to puree some beans. Use a blender or mash them with a fork. This gives the stew a creamy texture. To boost the flavor, try adding spices and herbs. A pinch of red pepper flakes gives heat. Fresh herbs like parsley or thyme can add brightness. You can also mix in other veggies. Zucchini or bell peppers work well. They add color and more nutrients to your dish. Pro Tips Soaking Beans: Make sure to soak the beans overnight to reduce cooking time and enhance their digestibility. This also helps them cook evenly. Flavor Boost: Add a bay leaf or a piece of Parmesan rind to the pot while simmering to infuse a deeper flavor into the stew. Adjust Consistency: If the stew is too thick, add a splash more vegetable broth or water until you reach your desired consistency. Storage Tips: This stew keeps well in the fridge for up to 5 days, and the flavors deepen over time. Reheat gently on the stove. {{image_4}} You can make this stew heartier by adding meat. Chicken works well in slow-cooked dishes. You can use diced chicken thighs for a richer flavor. Sausage adds a nice spice. Choose Italian sausage for a great kick. Slice and cook it with the veggies. For plant-based protein, tofu and tempeh are great choices. Add cubed tofu for a soft texture. Tempeh offers a nutty flavor. Cook it until golden before adding it to the stew. Both options blend well with the beans and kale. To add heat, consider using red pepper flakes. Start with a pinch and add more if you like it spicy. Fresh chili peppers also work well. Jalapeños or serranos add a nice kick. You can customize the heat to fit your taste. If you prefer mild, skip the spices. Always taste your stew as you go. This way, you can control the flavor. To keep it plant-based, ensure no animal products are used. For creaminess, try coconut milk. It adds a nice texture and flavor. If you want cheese, use dairy-free options. Nutritional yeast gives a cheesy taste without dairy. You can sprinkle it on top before serving. This keeps the dish flavorful and vegan-friendly. To keep your Tuscan White Bean Kale Stew fresh, follow these simple steps: - Refrigerator: Let the stew cool completely. Transfer it to an airtight container. It can stay fresh in the fridge for about 3 to 4 days. - Freezing: For longer storage, place the cooled stew in freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When it’s time to enjoy your stew again, here are the best ways to reheat: - Stovetop: Pour the stew into a pot. Heat it over medium heat, stirring often. This method warms the stew evenly. - Microwave: Transfer a portion to a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. To avoid overcooking, check the stew frequently. It should be hot but not boiling. Enjoy each tasty bite as if it’s freshly made! Yes, you can use canned beans. They save time and effort. Canned beans are already cooked, so adjust your cooking time. You can skip the soaking and boiling steps. Just rinse and add them when mixing in the vegetables. This can cut your overall cooking time by about 45 minutes. Yes, this stew is very healthy. It is rich in fiber, which helps digestion. White beans are high in protein, making this a filling meal. Kale adds vitamins A, C, and K, boosting your immune system. The olive oil provides healthy fats. This stew is low in calories and packed with nutrients. You can serve this stew with crusty bread. It’s perfect for dipping. A simple green salad adds freshness. You might also try serving it with roasted vegetables. For a heartier meal, pair it with brown rice or quinoa. These sides complement the stew’s rich flavors. The stew lasts about 3-5 days in the fridge. Store it in an airtight container. Check for signs of spoilage, like off smells or mold. If you want to keep it longer, freeze it. In the freezer, it can last up to 3 months. This blog post showed you how to make Tuscan White Bean Kale Stew. You learned about key ingredients like beans, olive oil, and fresh veggies. I shared step-by-step instructions, helpful tips, and ways to customize the stew. You discovered storage methods and answers to common questions. Making this stew offers you a tasty, healthy meal. Try it out and enjoy!$

Tuscan White Bean Kale Stew

A hearty and flavorful stew made with white beans, kale, and aromatic vegetables.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 cups dried white beans (cannellini or great northern), soaked overnight
1 tablespoon extra virgin olive oil
1 large onion, finely diced
3 cloves garlic, minced
3 large carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups vegetable broth
2 cups kale, stems removed and chopped
1 can (14.5 oz) diced tomatoes, drained
to taste salt and freshly ground black pepper
for garnish fresh basil leaves

Instructions

Prepare the Beans: After soaking the beans overnight, drain and rinse them thoroughly under cold water. In a large pot or Dutch oven, combine the beans with 6 cups of fresh vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to low and let it simmer uncovered for about 45-60 minutes, or until the beans are tender yet firm.
Sauté the Vegetables: While the beans are cooking, heat the extra virgin olive oil in a separate large pot over medium heat. Once hot, add the finely diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
Add Garlic and Roots: Incorporate the minced garlic into the pot along with the diced carrots and celery. Continue to cook the mixture for an additional 5-7 minutes, or until the vegetables are tender and aromatic.
Herb Infusion: Sprinkle in the dried oregano and thyme, stirring well to ensure the herbs coat the vegetables. Allow the mixture to cook for another minute so the herbs can release their essential oils and flavors.
Combine the Goods: Carefully pour the cooked beans along with their cooking broth into the sautéed vegetable mixture. Add the drained diced tomatoes and stir everything together until well combined. Bring this savory blend to a gentle simmer.
Incorporate the Kale: Once simmering, introduce the chopped kale into the pot, stirring until it wilts down, which should take about 5 minutes. Adjust the seasoning with salt and freshly ground black pepper to your taste.
Simmer for Flavor: Reduce the heat to low and allow the stew to simmer for an additional 10-15 minutes. This step allows all the flavors to meld beautifully, resulting in a hearty and delicious stew.

Notes

Serve hot with fresh basil and a drizzle of olive oil. Great with crusty bread.

Keyword beans, healthy, kale, stew, vegan