Name: Tuscan Bean Stew
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 bunch curly or lacinato kale, destemmed and chopped; 2 tablespoons extra-virgin olive oil, plus more for serving; 2 cloves garlic, minced; 1 teaspoon sea salt; ground black pepper, to taste; 2 teaspoons dried thyme; 2 carrots, chopped; 1 tablespoon white wine vinegar; 1 onion, chopped; 4 cups cooked Romano beans (cranberry beans) or cooked large bean of choice; 1 (28-ounce) can whole tomatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Tuscans are lovingly referred to as mangiafagioli, or bean-eaters, as much of the region’s cuisine is based around these humble delights (I believe I’d fit in quite well!). Not only are dried beans available in winter markets, but also fresh from summer markets, making them a year-round staple. This dish is for when only a big bowl of beans will do.