Hey there, lovely foodies!
On these crisp days when the chill seems to sneak right into our bones, there’s nothing quite like huddling around a kitchen table with a comforting bowl of something hearty and warm. It’s Al here, and today I’ve got a rustic and soul-nourishing recipe that’s certain to become a family staple in your cozy meal rotation – our very own Rustic Tuscan Beans and Kale Stew with Rosemary and Toasted Ciabatta!
Now, with my gang of little sous-chefs—Edward’s got just the right touch for sprinkling herbs, while Alexander is becoming a pro stirrer (under careful supervision, of course)—we set out on our culinary adventure. Barnaby was on cheerleading duties, and little Phillipa, well, she provided the background music with her coos and giggles.
This Tuscan-inspired stew is a testament to the magic that can happen with a handful of simple, wholesome ingredients. Earthy cannellini beans provide a beautiful creaminess without the cream (keeping it light and healthy!), kale brings in a vibrant green and a nutritious punch, and the rosemary… oh, that bewitching aroma transports me straight to the rolling hills of Tuscany with every simmering bubble.
Accompanying our stew, we’ve got rustic, toasted ciabatta slices that are just waiting to be dunked. There’s something about that crunch against the rich stew that makes this dish a complete hug in a bowl.
This meal is a doddle to put together, which is music to the ears of any of us juggling the fiery hoops of daily life. Plus, it’s an incredibly forgiving dish. Fancy an extra veggie? Chuck it in. Want it spicier? Dash in that chili. It’s this adaptability that makes it a regular on our family table. Not to mention, it gets the kiddos eating their greens (a triumph on any day, am I right?).
So, dear readers, get ready to envelop yourselves in the embrace of this Tuscan delight. Serve it up and watch as it becomes the hero of your dinner table, offering comfort and warmth to all around it—much like a family hug.
And there you have it! I really hope you enjoy making and eating this stew as much as I do. Pop any leftovers in the fridge; I find the flavors meld even more beautifully overnight. Perfect for a next-day lunch where the flavors have had a chance to become best friends.
As the nights draw in and we bid a temporary adieu to the summer sun, let’s cherish these small, delicious moments. Until next time, happy cooking and even happier eating!
Warm wishes from my heart to your kitchen,
Al
Ingredients
– 400g canned cannellini beans, drained and rinsed
– 200g fresh kale, stems removed and leaves roughly chopped
– 1 large carrot, peeled and diced (approx. 100g)
– 1 medium yellow onion, finely chopped (approx. 150g)
– 2 cloves garlic, minced
– 400g canned chopped tomatoes
– 750ml vegetable stock
– 2 tablespoons olive oil
– 3 sprigs fresh rosemary
– 1 teaspoon dried thyme
– Salt, to taste
– Freshly ground black pepper, to taste
– 1 teaspoon smoked paprika
– 4 slices ciabatta bread
– Extra olive oil for brushing ciabatta
Method
1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrot, sautéing for 5 minutes or until the onions become translucent.
2. Add the minced garlic to the pot and cook for another minute, stirring frequently to prevent it from burning.
3. Stir in the smoked paprika, dried thyme, and sprigs of fresh rosemary. Cook for 1 minute to release their flavors.
4. Pour the chopped tomatoes and vegetable stock into the pot. Increase the heat to bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
6. Add the drained cannellini beans and chopped kale to the pot. Season the stew with salt and freshly ground black pepper to taste.
7. Let the stew simmer with the lid on for another 10 minutes, or until the kale is tender and the flavors have melded together.
8. While the stew is simmering, preheat your oven’s broiler to a high setting (approximately 200°C/390°F).
9. Brush both sides of the ciabatta slices lightly with olive oil and place them on a baking sheet.
10. Place the baking sheet under the broiler and toast the ciabatta for 2-3 minutes per side, or until the bread is golden brown and crispy. Keep an eye on it to prevent burning.
11. Once the stew is ready, remove the sprigs of rosemary (leaving behind any leaves that have fallen off), and adjust seasoning if necessary.
12. Serve the Tuscan bean and kale stew hot, accompanied by the toasted ciabatta slices on the side. Enjoy!
