White Bean, Kale, and Tomato Stew

Ingredients:

• 1 1/2 pounds kale, larger stems removed, and leaves chopped (can substitute 1/4 cup olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 14 ounces can of diced tomatoes
• 15 ounces can of white beans, drained and rinsed
• 2 cups vegetable broth
• Salt and pepper
• Grated Parmesan

Course: lunch,soup,main course,main dish,dinner

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