TUSCAN BEAN STEW

TUSCAN BEAN STEW image

Number Of Ingredients 14

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2 cans cannellini or similar beans (rinsed)
1 tbs olive oil
5 pieces bacon, cut into ¼ inch pieces
1 large onion chopped med
2 med celery ribs cut into ½ in pieces (about ¾ cup)
2 med carrots cut into ½ in pieces (about 1 cup)
8 cloves garlic, peeled and crushed
4 cups low-sodium chicken broth
3 cups water
2 bay leaves
1 lb kale, stems trimmed and cut into 1 inch pieces (about 8 loosely packed cups)
1 14.5 oz can of diced tomatoes, drained and rinsed
1 sprig fresh rosemary
Salt and pepper to taste

Steps:

Heat oil over med heat in large, heavy bottomed pot and cook bacon about 9-10 mins until lightly browned and fat is rendered. Add onion, celery and carrots. Cook, stirring occasionally, until veg are softened; about 15 mins. Stir in garlic and cook for about 1-2 mins, until fragrant. Add broth, water, and bay leaves. Bring to a boil and cook for 20-30 mins. Stir in beans, greens and tomatoes and cook for another 20-30 mins, until the greens are softened. Remove from heat. Submerge rosemary sprig in the stew and let sit covered for 15 mins. Remove rosemary and bay leaves. Salt and pepper to taste.