Tuscan-Style Stew Recipe

Name: Tuscan-Style Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, peeled and sliced; 1 celery rib, sliced; 1 onion, diced; 1 lb kale; 2 zucchini, sliced; ¼ cup olive oil; ¼ teaspoon thyme; 2 (15 ounce) cans cannellini beans; 1 (15 ounce) can diced tomatoes; 2 cups vegetable stock

Servings: persons

2 carrots, peeled and sliced
1 celery rib, sliced
1 onion, diced
1 lb kale
2 zucchini, sliced
¼ cup olive oil
¼ teaspoon thyme
2 (15 ounce) cans cannellini beans
1 (15 ounce) can diced tomatoes
2 cups vegetable stock

1
Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
2
When the oil is hot add the thyme, carrots, celery and onions.
3
Sweat these over very low heat for about 5 minutes.
4
Then, add the kale.
5
Cover tightly and cook the kale until it wilts to half its volume.
6
Add the tomatoes and 2 cups of stock.
7
Add salt and pepper to taste.
8
Cover.
9
Allow the stew to come a boil.
10
Add the zucchini.
11
Simmer for one more hour, then add the beans.
12
If necessary, add more water to your desired consistency, and cook 45 minutes longer.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 carrots, peeled and sliced, 1 celery rib, sliced, 1 onion, diced, 1 lb kale, and more.

Yes, Tuscan-Style Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan-Style Stew

How did you like this recipe?

Frequently Asked Questions