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Nestled within the rich tapestry of Italian cuisine, the Hearty Tuscan Kale Bean Stew is a celebration of wholesome ingredients and comforting flavors. This dish is not just a recipe; it’s a reflection of Tuscany's rustic cooking traditions, where simplicity meets depth. Known as "Ribollita," this stew has its roots in the peasant cooking of the Tuscan countryside, where farmers relied on hearty vegetables and legumes to create nourishing meals. Over the years, Ribollita has evolved, but its essence remains the same: a celebration of seasonal produce and the joy of communal dining.

Hearty Tuscan Kale Bean Stew

Discover the authentic flavors of Tuscany with this Hearty Tuscan Kale Bean Stew, a comforting dish steeped in tradition. Known as Ribollita, it combines nutrient-rich kale, creamy cannellini beans, and fresh seasonal vegetables for a satisfying meal. Perfect for both novices and seasoned cooks, this recipe highlights simple ingredients and wholesome cooking methods. Enjoy a taste of Italy while nourishing your body and soul with this delicious stew, perfect for any occasion.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 can (14 oz) diced tomatoes, with juice

4 cups vegetable broth

2 cups kale, stemmed and chopped

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

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

Salt and pepper to taste

1 tablespoon balsamic vinegar

Fresh basil leaves for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, diced carrots, and celery, and cook for an additional 4-5 minutes until softened.

    Add Herbs and Tomatoes: Sprinkle in the dried thyme and rosemary, stirring to combine. Pour in the can of diced tomatoes with their juice, letting the mixture simmer for about 2 minutes.

      Build the Stew Base: Add the vegetable broth, chopped kale, cannelini beans, and kidney beans to the pot. Stir well to incorporate all the ingredients.

        Simmer the Stew: Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and let it cook for about 25-30 minutes, allowing the flavors to meld together. Stir occasionally.

          Seasoning: After simmering, taste the stew and season with salt and pepper according to your preference. Just before serving, add the balsamic vinegar for a touch of acidity and depth.

            Serve: Ladle the hearty stew into bowls and garnish with fresh basil leaves if desired. Enjoy with crusty bread or on its own!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6