Ingredients
Instructions
Prep ahead
- drain 3 c cooked cannellini beans.
- dice onion, carrot, celery; mince 4 garlic cloves.
- chop kale; slice crusty bread.
- warm 4 tbsp olive oil; measure rosemary, bay.
Cooking steps
Heat 2 tbsp oil in soup pot; sauté onion, carrot, celery 5 min.
Add 3 minced garlic, rosemary; cook 30 sec. stir in beans, tomatoes, 3 c broth, bay leaves; simmer 15 min.
Add chopped kale; cook 5 min until wilted. adjust salt & pepper.
While stew simmers, brush bread with remaining oil, rub cut garlic, toast under broiler 2 min per side.
Ladle hearty stew into bowls; serve with hot garlic bread.
(active time â 20 min | total â 35 min)