Italian · Dinner
Tuscan Bread and Vegetable Stew (Gluten-Free)
A rustic Tuscan-style stew built from gluten-free bread simmered with cannellini beans, cavolo nero, carrot, celery and tomato in vegetable stock. Finished with olive oil and Parmesan, this thick, spoonable stew leans on garlic, thyme and rosemary for depth.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
419Calories
16.8gProtein
13.7gFat
59.5gCarbs
9.2gSugar
13.8gFiber
1013mgSodium
3mgChol
2.9gSat Fat
1182mgPotassium
251mgCalcium
4.9mgIron
0.1mcgVitamin B12
41mgVitamin C
vegetarian
gluten-free
vegan
low-cholesterol
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Dice carrot, celery and onion; stem and shred kale; tear bread into cubes; mince garlic.
2
Heat
Warm olive oil in medium pot over medium heat, add carrot, celery and onion; sweat 5 minutes until softened and translucent.
3
Simmer
Add garlic, thyme and rosemary, then stir in canned tomatoes, cannellini beans and vegetable stock; simmer over medium-low heat 15 minutes until vegetables are tender.
4
Fold
Stir in shredded kale and bread cubes; remove from heat, cover and rest 10 minutes until bread soaks up broth and kale wilts.
5
Plate
Season with salt and pepper, ladle into bowl, drizzle with extra olive oil and scatter Parmesan over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g cannellini beans, cooked
- 4 oz114g gluten-free bread
- 3 cups200g kale (cavolo nero)
- 22 small carrot (120g)
- 22 celery stalk (100g)
- 11 onion (200g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus extra for finishing
- 1 tsp1 tsp fresh thyme leaves
- 1 tsp1 tsp fresh rosemary
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp Parmesan
