Wednesday, March 1, 2017

Chunky Italian Vegetable Stew

Ah, Lent. I love the challenge it presents. What to have for dinner that is nourishing, delicious and fairly easy to make. Our first meal met all the criteria. From we have Chunky Italian Vegetable Stew. I believe Chris said it was quite delicious, or something along those lines.

6 tablespoons olive oil
2 leeks (white and light green parts only), sliced
4 cloves garlic, chopped
2 bunches Tuscan or Lacinato kale or 1 medium bunch curly kale (about 20 ounces total), thick stems discarded and leaves sliced
4 cups low-sodium vegetable broth
2 15-ounce cans butter, cannellini, or corona beans, rinsed
1 28-ounce can diced tomatoes
kosher salt and black pepper
1 ounce Parmesan, grated (about ¼ cup), plus more for serving
6 thick slices country bread, toasted

Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.

Add the broth, beans, tomatoes (and their juices), 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes. Stir in the Parmesan.

Tear the toasted bread into large pieces and drizzle with 2 tablespoons of the oil. (I served the bread on the side. Homemade bread, of course!)

Serve warm topped with the bread. Drizzle with the remaining 2 tablespoons of oil and sprinkle with additional Parmesan.

No comments: