Tuscan White Bean Stew

Instructions

1. Step 1

   Heat the olive oil in a Dutch oven over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven

2. Step 2

   Add the onion, carrot, celery, and ⅝ tsp (4 gr) salt. Cook, stirring occasionally, until the vegetables soften.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 120.0 gr Celery, 4.0 gr Salt, 200.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Stir in the garlic, rosemary, thyme, and black pepper. Cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic, 2.0 gr Ground Black Pepper, 4.0 gr Rosemary, 2.0 gr Thyme

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the tomato paste and cook, stirring, until it darkens slightly and coats the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomatoes, vegetable broth, cannellini beans, and remaining ⅝ tsp (4 gr) salt.

   Ingredients used: 400.0 gr Canned Tomato, 720.0 gr Cannellini Bean, 4.0 gr Salt, 750.0 ml Vegetable Broth

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Increase to high heat and bring the stew to a boil.

   Timer: 5 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered until the broth thickens slightly.

   Timer: 20 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the kale and continue simmering over low heat until tender.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Tuscan Kale

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove the stew from the heat, stir in the lemon juice, and serve.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon