Italian Tomato Stew with Kale and Cannelini beans
Italian Tomato Stew with Kale and Cannelini beans

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, italian tomato stew with kale and cannelini beans. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Add bay leaves, Parmesan rinds, lemon juice, chicken or veggie broth, beans, and sausage. Kale and Sausage Stew with Cannellini Beans.. Turn off the heat and enjoy this chunky stew with a nice slice of toasted bread or a fresh side salad.

Italian Tomato Stew with Kale and Cannelini beans is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Italian Tomato Stew with Kale and Cannelini beans is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have italian tomato stew with kale and cannelini beans using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Italian Tomato Stew with Kale and Cannelini beans:
  1. Take 2 can (400 g) chopped tomatoes
  2. Get 250 grams curly kale or savoy cabbage
  3. Prepare 400 grams can Cannellini beans drained and rinsed
  4. Get 8 shallots, peeled and finely sliced
  5. Get 10 new potatoes (sliced)
  6. Take 1 stick celery (chopped)
  7. Get 1 carrot (chopped)
  8. Take 4 clove garlic, crushed
  9. Make ready 75 ml red wine
  10. Prepare 6 sun dried tomatoes (chopped)
  11. Take 1 pinch each parsely,coriander,thyme, oregano, paprika,salt and pepper
  12. Get 5 tbsp extra virgin olive oil

Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until. Tuscan Cannellini Bean Stew with Kale and Sorghum (an ancient grain) that is hearty, delicious, gluten-free and vegan adaptable! In this recipe for Tuscan Cannellini Bean Stew with Kale, an optional ancient grain, called Sorghum adds an unexpected heartiness.

Instructions to make Italian Tomato Stew with Kale and Cannelini beans:
  1. Chop the vegetables
  2. Saute the shallots in some olive oil
  3. Add the celery and carrot and cook for a couple of minutes
  4. Add the garlic and cook for a minute.
  5. Add the wine and cook until it's reduced
  6. Add potatoes, sundried tomatoes and tomato puree. Cook for a few minutes
  7. Add herbs, then add chopped tomatoes and stock. Bring to a boil then reduce to simmer. Cook for about 10 minutes
  8. Add the kale and beans, and cook for a further 5, or intil potatoes are tender
  9. Serve with some crusty white bread

But if you can't find it, don't worry, it's good without it or simply substitute quinoa! Add the kale a big handful at a time, stirring to wilt before adding more. Stir in the reserved Parmesan broth, tomatoes, beans, and another pinch of salt. Stir in the vinegar and season generously with salt, pepper, and pepper flakes. Scrape up any browned bits from the bottom, and then add the cannellini beans.

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