Garlicky Tuscan White Bean Stew with Rosemary Crostini
This comforting stew combines creamy white beans with fresh kale and tomatoes, served alongside crispy rosemary crostini for a perfect Italian-inspired meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Stew Base
- 1
Heat Olive Oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté Onions
Add onions and sauté until translucent, about 5 minutes.
- 3
Cook Garlic
Stir in garlic and cook for an additional minute.
Preparing the Kale
- 1
Heat Oil
In a skillet, heat olive oil over medium heat.
- 2
Sauté Garlic
Add sliced garlic and sauté until fragrant, about 1 minute.
Tip: Avoid overcooking the garlic to prevent bitterness.
- 3
Cook Kale
Toss in the chopped kale and a pinch of salt, cooking until wilted.
Tip: Massage the kale leaves with a little oil before cooking to enhance texture.
How to Make Garlicky Tuscan White Bean Stew with Rosemary Crostini
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
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.
- 3
Incorporating the Kale
Stir the cooked kale into the stew just before serving for added freshness.
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