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Hearty Tuscan Kale Bean Stew is a soul-satisfying dish that embodies the rustic charm and wholesome spirit of Italian cuisine. Originating from the fertile hills of Tuscany, this stew is not just a meal; it’s a celebration of seasonal produce and the simplicity of home cooking. Traditionally, Tuscan stews are known for their rich flavors, thanks to the use of fresh ingredients and time-honored cooking techniques. This dish is no exception, offering a delightful combination of earthy beans, vibrant kale, and aromatic spices that warms the heart and nourishes the body.

Hearty Tuscan Kale Bean Stew

Immerse yourself in the flavors of Italy with this Hearty Tuscan Kale Bean Stew. This nourishing dish features nutrient-dense kale and creamy cannellini beans, combined with aromatic spices for a comforting feel. Perfect for any weeknight, it's easy to prepare in under an hour, making it a great option for both newbie home cooks and experienced chefs. Enjoy its rich, wholesome goodness while embracing the simplicity of plant-based cuisine. Discover the joy of cooking and the satisfaction of sharing this heartwarming meal with family and friends.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 rib celery, diced

1 red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust to taste)

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 can (15 oz) cannellini beans, rinsed and drained

1 bunch kale, stems removed and chopped (about 4 cups)

Salt and black pepper to taste

2 tablespoons balsamic vinegar

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, and sauté for about 5 minutes until translucent. Stir in the garlic and cook for another 1-2 minutes until fragrant.

    Add Aromatics: Toss in the carrots, celery, and red bell pepper. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened.

      Spice it Up: Sprinkle in the dried oregano, dried thyme, and red pepper flakes. Stir well to combine and allow the spices to bloom for about 2 minutes.

        Incorporate Tomatoes and Broth: Add the diced tomatoes with their juices and pour in the vegetable broth. Bring the mixture to a gentle boil.

          Add the Beans: Once boiling, add the rinsed cannellini beans to the pot. Lower the heat to a simmer and let it cook uncovered for about 15 minutes, stirring occasionally.

            Stir in the Kale: Gradually mix in the chopped kale and cook for an additional 5-7 minutes until wilted and tender.

              Season and Finish: Stir in the balsamic vinegar and season with salt and black pepper to taste. Adjust the flavors as needed.

                Serve: Ladle the stew into bowls, garnish with chopped parsley, and sprinkle with grated Parmesan cheese if desired. Enjoy it warm with crusty bread on the side!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings