🥘 Ingredients
- extra virgin olive oil 1 ½ tbsp
- medium yellow onion 1
- Kosher
- medium or large carrots 2
- celery ribs 2
- garlic cloves 4
- red pepper flakes 0.25-0.5 tsp
- Roasted Tomato Sauce 2 ½ cup
- water ¾ cup
- bay leaf 1
- cannellini beans 2
- lacinato kale 1 bunch
- fresh basil leaves or flat-leaf parsley 1 handful
- Crusty bread to serve 4
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Storage: Store the stew in the fridge for 4 to 5 days. Reheat on the stovetop over medium heat (or in the microwave) until heated through. Top with freshly chopped basil or parsley if you have any leftover. Storage: Got more leftovers? This stew is freezer-friendly! Store it in single-serve portions and defrost it in the fridge. For quicker defrosting, I recommend these Souper Cubes. Nutrition boost: For more protein and fiber, use whole wheat seeded bread. For more veggies, serve with steamed/sautéed green beans or roasted cauliflower. Shortcut: If you bought baby kale, cook until just wilted, about 1 to 2 minutes.
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1Gather: extra virgin olive oil , medium yellow onion , Kosher salt and freshly cracked black pepper. For the aromatics for stew (from vegetable prep): medium or large carrots , celery ribs , garlic cloves , red pepper flakes , Roasted Tomato Sauce , water , bay leaf , cannellini beans , lacinato kale , fresh basil leaves or flat-leaf parsley . For the for serving:: Crusty bread to serve .
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2Heat the olive oil in a Dutch oven or large, deep sauté pan over medium heat. Once shimmering, add the onion, and season with a pinch or two of salt and pepper. Cook for 4-5 minutes , until lightly golden, stirring occasionally.
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3Add in the Aromatics for Stew with another pinch of salt and cook for 6-8 minutes , or until the carrots and celery have softened, stirring more frequently. Deglaze with a splash of water as needed. Add the red pepper flakes and stir frequently for 30 seconds.
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4Add the Roasted Tomato Sauce, 3/4 cup water, bay leaf, beans, 1/4 tsp kosher salt, and several cracks of black pepper. Stir well.
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5Simmer, stirring occasionally, until the mixture has thickened, 15 to 20 minutes. If it gets too thick, add in another 1/4 cup water while cooking. If you want the stew to be thicker, towards the end of cooking, use the back of a wooden spoon or a spatula to gently smash some of the beans.
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6While the stew cooks, make your side salad (if you’re making one) and prep the other ingredients. Kale: Wash and dry well, then thinly slice (the thinner, the quicker it cooks). Basil: Sliver (or chop if using parsley). Bread: Toast according to your preferred method, if desired.
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7Stir the sliced kale into the stewed beans along with a pinch of salt. If too thick, add a splash of water to cover. Bring back to a simmer and cook for 4 minutes , stirring occasionally, until the kale has softened.
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8Taste the stewed beans, adding salt or pepper as needed. Remove the bay leaf. Finish with chopped basil or parsley, and if desired, a drizzle of olive oil. Serve with toasted bread and your side salad, if you made one.