Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tuscan white bean and kale stew

Cannellini beans braised with kale, tomato, garlic and rosemary.

Calories

463

Protein

22 g

Carbs

76 g

Fat

10 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 3 Garlic
• 2 g Fresh rosemary
• 800 g Cannellini beans, canned, drained
• 400 g Chopped tomatoes, canned
• 400 ml Vegetable stock
• 200 g Kale
• 4 Sourdough bread

Contains: Celery, Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and chop the onion, slice the garlic and finely chop the rosemary. Strip the kale from its stalks and shred.
2. Heat the oil in a large pan and soften the onion for 6 minutes. Add the garlic and rosemary for 1 minute.
3. Add the beans, tomatoes and stock and simmer for 15 minutes. Crush some of the beans to thicken.
4. Stir in the kale and cook for 5 minutes until tender.
5. Toast the bread and serve with the stew.

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