Tomato Kale and White Bean Stew with Crispy Bread | The Organic Center
The (in)credible science Did you know that organic tomatoes have up to 80% more antioxidants than conventional tomatoes AND nearly 60% more vitamin C? Research shows that eating an organic diet can...
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Cooking tools:
- Dutch oven
- Stockpot
- Microplane
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Ladle
- Mixing bowl
- Oven
- Baking sheet
- Bread knife
- Garlic press
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 bunches dino kale, stems removed and roughy chopped
- Freshly grated parmesan, for serving
- Rustic boule or baguette, toasted
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