Italian White Bean, Tomato, and Kale Stew
Serve this hearty white bean and tomato stew any time of year.
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, crushed
- 2 cups cannellini beans (soaked overnight)
- 18 ounces diced tomatoes (2 cups)
- 1½ cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- ½ bunches kale, chopped
- 1 handful parsley, chopped
- 1 handful fresh basil, chopped
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