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The Hearty Tuscan Kale Bean Stew is more than just a recipe; it’s a comforting embrace on a chilly evening, a testament to the simple yet profound flavors that define Italian cuisine. This dish, rich in history, originates from the rustic kitchens of Tuscany, where the bounty of the land is celebrated in every meal. Traditionally known as "Ribollita," this stew was created as a means to utilize leftover bread and vegetables, embodying the Italian philosophy of cucina povera—cooking with what you have. It’s a dish that tells a story of resourcefulness, warmth, and community.

Hearty Tuscan Kale Bean Stew

Discover the comfort of Hearty Tuscan Kale Bean Stew, a dish that captures the essence of Italian cuisine. Rooted in tradition, this nourishing one-pot stew combines vibrant kale, hearty beans, and aromatic vegetables, making it perfect for cozy evenings. Easy to prepare and packed with nutrients, it exemplifies the art of cucina povera. Enjoy the rich flavors and warm memories as you share this delightful meal with family and friends. Let this stew be your next culinary adventure!
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Ingredients
  

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon crushed red pepper flakes (adjust to taste)

1 (14 oz) can diced tomatoes, with juice

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 bunch Tuscan kale (also known as Lacinato kale), stems removed and leaves chopped

Salt and pepper, to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until the onion is translucent. Then, add the minced garlic, diced carrots, and celery. Cook for an additional 3-4 minutes until the vegetables begin to soften.

    Infuse the Flavors: Stir in the dried thyme, rosemary, and crushed red pepper flakes. Cook for another minute until fragrant.

      Add Tomatoes and Broth: Pour in the diced tomatoes along with their juice and the vegetable broth. Bring the mixture to a simmer, scraping the bottom of the pot to incorporate any brown bits.

        Beans and Kale: Add the cannellini beans and the chopped Tuscan kale to the pot. Stir to combine. Season with salt and pepper to taste.

          Simmer the Stew: Cover the pot and let the stew simmer on low heat for 20-25 minutes, or until the kale is tender and the flavors meld together.

            Finish with Lemon Juice: Once the stew is ready, stir in the lemon juice for a bright finish. Adjust seasoning if needed.

              Serve: Ladle the stew into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Enjoy warm!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings