Burst Tomato and White Bean Stew
with kale / garlic toasts
This hearty vegetarian stew comes together easily with minimal prep. Using both fresh tomatoes and tomato paste lends depth and makes for a more well-rounded broth. Enjoy it with warm garlic toasts that are perfect for dipping!
Ingredients
- Butter - 2 Tbsp
- Garlic powder - 1/4 tsp
- Bread, French - 4 slices , sub any crusty bread
- Onions, medium and red - 1/2 , chopped
- Garlic - 4 cloves , chopped
- Kale - 1 bunch , stems removed and leaves chopped
- Beans, white or cannellini (14 oz / 397 g) - 2 cans , drained and rinsed
- Oil, olive - 1 Tbsp
- Tomato paste - 2 Tbsp
- Brown sugar - 1 tsp
- Oregano, dried - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Paprika, smoked - 3/4 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Tomatoes, cherry or grape - 24 oz (6 oz ~ 1 cup)
- Stock, any type - 3 cups
- Lemon juice - 2 tsp
- Cheese, parmesan (opt) - 2 Tbsp , grated
Prep
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Onions / Garlic / Kale - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Prep garlic toasts - Melt butter in the microwave (~20 seconds). Stir in garlic powder and a pinch of salt. Slice the bread if not already sliced. Brush garlic butter generously over one side of each bread slice.
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Make
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Heat oven to 425F / 218C. Spread garlic toasts out on a baking sheet, buttered side up.
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Heat a Dutch oven with olive oil over medium heat. Add onions and garlic to heated oil along with a pinch of salt. Saute until translucent, 3 to 4 minutes.
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Stir in tomato paste, sugar, oregano, thyme, paprika, and pepper flakes (if using) and saute until fragrant, ~1 minute more.
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Add cherry tomatoes and stock. Reduce heat and cook, stirring occasionally, until tomatoes become very soft and begin to burst, ~15 minutes. Use the back of a wooden spoon to break up any tomatoes that remain whole.
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Fold in beans and kale and return to a simmer. Continue to cook, covered, until kale is wilted and tender, about 5 to 7 minutes more.
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While the soup is simmering, place the tray of garlic toasts into the oven and bake until golden and crisp, ~10 minutes.
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Remove soup from heat and stir in lemon juice. Taste and season with some salt and pepper.
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Ladle soup into bowls and top with Parmesan (if using). Serve with garlic toasts on the side. Enjoy!
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