White Bean, Kale, and Tomato Stew

White Bean, Kale, and Tomato Stew


  • 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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