Italian · Dinner
Bean and Vegetable Soup Stew
Rustic Tuscan-style stew of cannellini beans, potato, carrot, celery, and kale simmered with garlic, tomato, and rosemary in vegetable stock until vegetables soften. Finished with olive oil and parmesan, served warm with crusty bread for a filling, homestyle vegetarian meal.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
428Calories
17.5gProtein
12.8gFat
60.8gCarbs
10.3gSugar
15.2gFiber
782mgSodium
2mgChol
2.4gSat Fat
1432mgPotassium
198mgCalcium
5.6mgIron
0mcgVitamin B12
42mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
low-cholesterol
mediterranean
hidden-gems
vegetarian
gluten-free
low-chol
Instructions
1
Prep
Dice the potato, carrot, celery, and onion; mince the garlic; chop the rosemary; stem and chop the kale and tomato.
2
Sauté
Warm the olive oil in a medium pot over medium heat. Cook the onion, carrot, and celery 5 minutes until softened.
3
Simmer
Add the garlic, rosemary, potato, cannellini beans, tomato, and vegetable stock. Simmer 30 minutes over low heat until potato is fork-tender.
4
Plate
Stir in the kale and simmer 5 more minutes. Ladle into a bowl, drizzle olive oil on top, and scatter parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400gabout 1 cup drained cannellini beans
- 22 small potato, about 100g
- 22 small carrot
- 22 stalk celery
- 2 handful2 handful kale, about 40g
- 160g160g canned crushed tomato
- 4 cloves4 cloves garlic
- 11 onion
- 480ml480ml vegetable stock
- 2 tsp2 tsp fresh rosemary
- 30ml30ml olive oil
- 14g14g parmesan
- salt, to taste
- black pepper, to taste
