How to Make Tuscan Vegetable Stew
You don’t need to be a vegetarian to enjoy a hearty vegetable stew. This recipe is for all vegetable lovers. It’s similar to the iconic Tuscan stew Ribollita, but simpler, carb-friendlier, and herbier. The traditional chicken broth provides a richer, more savory taste than vegetable broth, but either is fine to use for this stew.
20 min prep time
40 min cook time
6servings
1 cup
Step-By-Step Instructions:
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Heat the oil in a stockpot over medium heat. Add the onion and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the garlic and sauté until fragrant, about 1 minute.
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Meanwhile, add half of the beans and 3/4 cup of the broth to a blender or food processor. Cover and blend until smooth.
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Add the bean purée, kale, tomatoes, rosemary, pepper, and the remaining 2 3/4 cups broth and 1 teaspoon salt to the stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer, covered, until the kale is tender, about 20 minutes. Stir in the bread, parsley, and the remaining beans, and simmer, uncovered, for 5 minutes to complete the cooking process.
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Ladle into individual bowls and serve.
Nutrition facts
6 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
200
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
590mg
26% -
Total Carbohydrate
31g
11%-
Dietary Fiber
7g
25% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
13g
-
Potassium
855mg
18%