Hearty Tuscan Kale Bean Stew

There's something universally comforting about the aroma of freshly baked chocolate chip cookies wafting through the house. These delightful treats, with their gooey centers and slightly crisp edges, have secured a special place in the hearts of cookie lovers around the world. Whether enjoyed as an afternoon snack, a midnight indulgence, or a delightful dessert at gatherings, chocolate chip cookies are a quintessential American treat that brings joy to all ages.

Discover the joy of baking homemade chocolate chip cookies with this step-by-step guide. Learn about the history, key ingredients, and expert techniques that ensure your cookies turn out perfectly every time. From the importance of chilling dough to various flavor enhancements and storage tips, this guide is perfect for both newcomers and seasoned bakers. Experience the delightful aroma of freshly baked cookies and impress your family and friends with these indulgent treats!

Print Recipe Pin Recipe

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes (adjust to taste)

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 can (15 oz) cannellini beans, rinsed and drained

1 bunch Tuscan kale, stems removed and leaves chopped

Salt and pepper, to taste

Juice of 1 lemon

Grated Parmesan cheese, for serving (optional)

Fresh basil or parsley, for garnish

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic, carrots, and celery, and continue to sauté for another 5 minutes until the vegetables are softened.

Add Herbs and Spices: Stir in the dried oregano, thyme, and red pepper flakes, letting the spices bloom in the heat for about 1 minute.

Incorporate Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle simmer.

Add Beans and Kale: Add the cannellini beans to the pot, followed by the chopped Tuscan kale. Stir well to combine. Allow the stew to simmer for 20-25 minutes, or until the kale is tender.

Season to Taste: Once the kale is tender, season the stew with salt and pepper as needed. Remove from heat and stir in the lemon juice for a bright finish.

Serve: Ladle the stew into bowls, optionally topping with grated Parmesan cheese and a sprinkle of fresh basil or parsley for garnish. Serve hot with crusty bread on the side for a complete meal.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings