Tomato Kale and White Bean Stew with Crispy Bread | The Organic Center

Ingredients

• Extra virgin olive oil
• 4 medium carrots, scrubbed clean and 1/2-inch dice
• 4 celery ribs, 1/4-inch dice
• 1 small yellow onion, 1/4-inch dice
• 1 tbsp. finely minced rosemary
• 3 garlic cloves, grated or finely minced
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 bay leaf
• 28-ounce can Muir Glen Organic diced tomatoes
• 4 cups chicken or vegetable stock, low sodium
• 2 cans cannellini beans, drained and rinsed
• 1 parmesan rind (optional)
• 2 bunch dino kale, stems removed and roughy chopped
• Freshly grated parmesan, for serving
• Rustic boule or baguette, toasted