Saucy White Bean & Tomato Stew
From: Ian Seddon's Cookbook
🥘 Ingredients
- Italian Base 4 ½ cup
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- lacinato kale or curly kale 1 bunch
- low-sodium vegetable broth 1-1.5 cup
- cannellini beans 2
- Kosher
- fresh basil ½ cup
- crusty bread or pasta or uncooked grains of choice 1 ½ cup
If using baby kale, add it after the stew is done simmering and cook until just wilted. If serving with bread, here's how to make it extra delicious: toast the bread; while still warm, rub a halved garlic clove on one side of each toast and sprinkle with a pinch of salt. Storage: Store stew in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove over medium heat until heated through. Toast your bread fresh, and top the stew with more fresh basil if you have any on hand. Storage: Got more leftovers? This stew is freezer-friendly. Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If too thick for your taste, thin it out with a splash of broth or water while reheating it on the stove. Nutrition boost: Serve the stew with whole wheat pasta or chickpea pasta, or a whole grain like farro. For more variety in your greens, use Swiss chard instead of kale.
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1Gather: Italian Base , A few drizzles of extra virgin olive oil, lacinato kale or curly kale , low-sodium vegetable broth , cannellini beans , Kosher salt and freshly cracked black pepper, fresh basil . For the for serving (choose one of the below):: crusty bread or pasta or uncooked grains of choice .
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2If you bought grains to go with the stew, start by cooking your grains, referring to The Grains & Starches Handbook.
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3Take the timer 1/2 cup Italian Base out of the fridge.
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4Heat a Dutch oven or large saucepan over medium heat with a drizzle of olive oil. Once hot, add the timer 1/2 cup Italian Base. Cook for about 7 minutes , stirring occasionally, until warmed through. (It doesn’t need to be piping hot, as you’ll simmer the stew.) While the Italian Base heats up, prep the kale: remove the center ribs and very thinly slice the kale. Wash the kale and dry it off using towels or a salad spinner.
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5Pour 1 cup broth into the pot, then add the canned beans with their liquid, 1/2 tsp kosher salt, several cracks of pepper, and the sliced kale. Stir to combine and bring to a decent simmer. Simmer uncovered, stirring occasionally, until the kale is tender, 10 to 15 minutes. If it gets too thick or dries out, add up to 1/2 cup more broth.
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6While the stew simmers, prep the other ingredients. Sliver the basil: Stack the leaves, roll them up, and thinly slice. If not using grains, either toast your bread using your preferred method of choice (toaster, broiler, oven pan-fry in olive oil, etc.) OR cook your pasta according to the package instructions, then toss lightly with olive oil.
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7Taste the stew, adding salt and pepper as desired. Garnish with the slivered basil and a couple of drizzles of good-quality extra virgin olive oil (don’t skip! This adds a great mouthfeel and subtle richness). If serving with pasta, add the cooked pasta to the stew and toss to combine. Otherwise, serve the stew with crusty bread or grains of choice.