Author Notes
This satisfying, tasty stew could not be easier to make or easier on your pocket. We love to make a big batch, as it only gets better the longer it sits (and it couldn't be better for you!). If you're not 100% vegan, eat with some grated parmesan. —Weird & Ravenous
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Ingredients
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2 tablespoons
olive oil, plus extra for serving
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1
yellow onion, peeled and diced
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4
garlic cloves, peeled and sliced
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1 pinch
red chili flakes
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Coarse salt
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one
14-ounce can whole peeled tomatoes
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one
14-ounce can cannellini beans, drained and rinsed
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1
bunch kale, washed and stems discarded
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Small handful fresh basil
Directions
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Heat the olive oil in a large, heavy pot set over medium-high heat. Add the onion, garlic, chili and a pinch of coarse salt. Cook, stirring now and then, until softened, about 10 minutes.
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Meanwhile, finely chop the kale and set it aside.
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Stir in the tomatoes, breaking them up with your spoon, along with a can of water, the beans and the chopped kale. Bring the stew to a boil then lower the heat and simmer for an hour. The kale should be completely soft.
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Serve each portion with a drizzle of olive oil and a few basil leaves torn over the top.
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.
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