A Tuscan bread and vegetable stew made with cannellini beans, multi-grain bread, and a variety of fresh vegetables including kale, cabbage, and potatoes.
Cut your bread into cubes and lay on a baking sheet. Bake in the preheated oven until bread is dry but not browned, about 10 minutes. Remove the bread from oven and set aside.
Drain and rinse the beans. Puree HALF of the beans in a food processor or blender with 1/2 cup of water, set aside. Set the whole beans aside as well.
Heat the oil in a dutch oven or large pot over medium-high heat.
When the oil is hot add the onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Add the pureed beans, potato, cabbage, kale, tomatoes, thyme, rosemary, water, and 1 tsp salt. Stir to combine and bring to a rapid boil.
Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally.
Stir in the whole beans and bread cubes. Turn heat back up to medium-high and return to a rapid boil.
Reduce the heat to low again and cook for 5 more minutes.
Serve the stew topped with freshly ground pepper and grated Parmesan.
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