Tuscan White Bean Stew with Garlic Bread

A rustic Italian stew of white beans, tomatoes and greens served with toasted garlic‑rubbed bread.

Ingredients

• 3 cups cooked cannellini beans
• 1 onion, 2 carrots, 2 celery stalks
• 4 cloves garlic
• 14 oz diced tomatoes
• 3 cups vegetable broth
• 2 cups kale
• 1 tsp rosemary, 2 bay leaves
• 4 tbsp olive oil
• 4 slices crusty bread
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Drain 3 c cooked cannellini beans.
3. - Dice onion, carrot, celery; mince 4 garlic cloves.
4. - Chop kale; slice crusty bread.
5. - Warm 4 Tbsp olive oil; measure rosemary, bay.
6. COOKING STEPS
7. 1. Heat 2 Tbsp oil in soup pot; sauté onion, carrot, celery 5 min.
8. 2. Add 3 minced garlic, rosemary; cook 30 sec. Stir in beans, tomatoes, 3 c broth, bay leaves; simmer 15 min.
9. 3. Add chopped kale; cook 5 min until wilted. Adjust salt & pepper.
10. 4. While stew simmers, brush bread with remaining oil, rub cut garlic, toast under broiler 2 min per side.
11. 5. Ladle hearty stew into bowls; serve with hot garlic bread.
12. (Active time ≈ 20 min | Total ≈ 35 min)

Nutrition Facts