Garlicky Tuscan White Bean Stew with Rosemary Crostini

Name: Garlicky Tuscan White Bean Stew with Rosemary Crostini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 2 cans (15 oz each) white beans; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1/2 teaspoon red pepper flakes; Salt and pepper; 1 bunch kale; 1 tablespoon olive oil; 2 cloves garlic; Pinch of salt; 1 baguette; 2 tablespoons olive oil; 1 tablespoon fresh rosemary; Pinch of salt

A Hearty and Flavorful Italian Meal

This comforting stew combines creamy white beans with fresh kale and tomatoes, served alongside crispy rosemary crostini for a perfect Italian-inspired meal.

1 h 30 min
4
Intermediate

Ingredients

For the Stew

2 tablespoons olive oil

1 large onion

diced

3 cloves garlic

minced

2 cans (15 oz each) white beans

drained and rinsed

1 can (14 oz) diced tomatoes

undrained

4 cups vegetable broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

Salt and pepper

to taste

For the Kale

1 bunch kale

stems removed, leaves chopped

1 tablespoon olive oil

2 cloves garlic

sliced

Pinch of salt

For the Rosemary Crostini

1 baguette

sliced diagonally

2 tablespoons olive oil

1 tablespoon fresh rosemary

chopped

Pinch of salt

Preparation

Marinating the Stew Base

Heat Olive Oil

Heat olive oil in a large pot over medium heat.

Sauté Onions

Add onions and sauté until translucent, about 5 minutes.

Cook Garlic

Stir in garlic and cook for an additional minute.

Preparing the Kale

Heat Oil

In a skillet, heat olive oil over medium heat.

Sauté Garlic

Add sliced garlic and sauté until fragrant, about 1 minute.

Avoid overcooking the garlic to prevent bitterness.

Cook Kale

Toss in the chopped kale and a pinch of salt, cooking until wilted.

Massage the kale leaves with a little oil before cooking to enhance texture.

Cooking Process

Simmering the Stew

Combine the sautéed onion mixture with white beans, tomatoes, vegetable broth, and seasonings in the pot. Bring to a boil, then reduce to simmer for 45 minutes.

Toasting the Crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, sprinkle with rosemary and salt, then bake for 10-12 minutes, or until golden.

Incorporating the Kale

Stir the cooked kale into the stew just before serving for added freshness.

Plating & Serving