Written by : Emily Wise Miller

Beans and Greens Stew With Tomato Broth

Leafy greens may just be the healthiest food you can eat–but they are also delicious when tossed into this minestrone-like bean stew with a tomato-spiked broth. Happy eating.

Beans and Greens Stew

This healthy stew is a warming one-pot meal.

You can think of this stew as a gluten-free version of the classic Tuscan winter soup ribollita without its signature bread. Or you can just as easily think of it as a hearty winter bean stew, spiked with tomato and rosemary, that makes great use of healthy dark-green leafy vegetables like lacinato kale (sometimes called Tuscan kale or cavolo nero) and collard or mustard greens. If you don’t like collards or can’t find lacinato kale, substitute any sturdy greens (avoid delicate spinach).

For such a rich stew, this dish is quick to make because it uses cooked beans, and the greens need only a quick simmer. Enjoy on a fall or winter weeknight and make enough for leftovers!

Ingredient

1 large white or yellow onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
2 garlic cloves, finely chopped
¼ pound pancetta, chopped (optional)
2 tablespoons extra-virgin olive oil, plus more for top
Pinch of red pepper flakes
Salt and pepper to taste
Leaves of 1 sprig rosemary, finely chopped
4 tablespoons tomato paste
1/3 cup white wine
6 cups chicken stock
1 bunch lacinato kale, leaves pulled off the stems and chopped
1 bunch mustard or collard greens, leaves pulled off the stems and chopped
Two 15-ounce cans cannellini beans, rinsed
Grated Parmesan cheese
1 tablespoon minced parsley (optional)

Directions

Prepare the vegetables and pancetta (if using). In a large, heavy pan, heat the olive oil over medium heat. Add the onion, celery, carrot, garlic, pancetta, red pepper flakes, rosemary, and salt and pepper and sauté until softened and golden, 7 to 10 minutes. Add the tomato paste and cook for 1 minute longer. Add the white wine and cook until it is absorbed, about 1 minute. Then add the chicken stock and stir with a wooden spoon to combine everything. Bring to a boil, then turn the heat down to a simmer (medium-low). Add the greens and the beans and cook everything together, uncovered, until the flavors meld, about 25 minutes. Taste and adjust seasoning.

Serve in bowls and top with a sprinkle of olive oil, some fresh Parmesan cheese and a sprinkling of fresh parsley, if using.

Adapted from Giada De Laurentiis’ Ribollita recipe.
 

Read more about the benefits of leafy greens in the April 2017 issue of Live Happy magazine.

Read more on healthy cooking: The Bite of Spring

Read more on warming soups: Spicy Carrot Soup


Emily Wise Miller is the web editor for Livehappy.com.

(Visited 8 times, 1 visits today)
Close