Tuscan White Bean and Kale Stew with Parmesan Toasts
This comforting stew features tender white beans and nutritious kale, paired with crispy Parmesan toasts for a delicious meal.
Preparation
Get these tasks done before you start cooking.
Stew Preparation
- 1
Heat oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté aromatics
Add onions and garlic; sauté until the onion is translucent, about 5 minutes.
Tip: Be careful not to overcook the garlic; it can become bitter.
- 3
Simmer base
Stir in oregano, tomatoes, and broth; bring to a simmer.
Tip: Use high-quality canned tomatoes for the best flavor. For even richer flavor, simmer stew on low heat for an additional 30 minutes.
Parmesan Toasts Preparation
- 1
Preheat oven
Preheat oven to 375°F (190°C).
- 2
Prep toasts
Brush baguette slices with olive oil and sprinkle with Parmesan.
- 3
Bake
Place on a baking sheet and bake until golden, around 10 minutes.
How to Make Tuscan White Bean and Kale Stew with Parmesan Toasts
Total time: 2 h · Yields 4 servings
- 1
Simmering the Stew
Add beans and kale to the pot; cover and simmer until kale is tender, about 20 minutes.
- 2
Preparing Toasts
Monitor toasts closely to prevent burning.
- 3
Final Stew Taste Check
Adjust salt and pepper to taste before serving.
Chef's Tips
Further reading
Frequently asked questions
Can I substitute kale with another green?
Yes, spinach or Swiss chard work well as substitutes.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make the stew ahead of time?
Yes, it tastes even better the next day after flavors meld.
How do I reheat the stew?
Gently reheat on the stove over low heat, adding a splash of broth if needed.
Can the Parmesan toasts be made gluten-free?
Absolutely; use gluten-free bread or make crostini with gluten-free crackers.
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