Cannellini-bean And Greens Stew
This hearty Cannellini-Bean and Greens Stew offers a nutritious and comforting dish that's perfect for chilly evenings.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale or Swiss chard, chopped Any hardy green can be substituted.
- 1 can (14.5 ounces) diced tomatoes, with juice
- to taste none salt
- to taste none pepper
- 1 juice lemon
- to taste none grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the dried thyme, dried oregano, and red pepper flakes (if using) to the pot. Stir well to combine and let cook for 1 minute to release the flavors.
- Add the cannellini beans, vegetable broth, chopped kale or Swiss chard, and diced tomatoes to the pot. Bring the mixture to a gentle boil.
- Reduce the heat to low and let the stew simmer for about 20 minutes, allowing the flavors to meld and the greens to soften.
- Season with salt, pepper, and lemon juice to taste. If desired, serve hot, garnished with grated Parmesan cheese.
- For added heartiness, serve this stew with crusty bread or over a bed of cooked rice or quinoa.
Notes
You can substitute any hardy green for kale or Swiss chard, such as collard greens or spinach.
This stew can be stored in the refrigerator for up to 3 days and makes a great leftover meal.
For added heartiness, you can serve this stew with crusty bread or over a bed of cooked rice or quinoa.