White Bean and Kale Stew with Sourdough

Make white bean and kale stew with sourdough, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
Two tins, drained (480 g) Cannellini beans, tinned and drained (Drained weight.)
150 g Kale (Stalks stripped out and the leaves torn.)
150 g Onion
150 g Carrot
2 sticks, about 80 g Celery
One tin (400 g) Chopped tomatoes, tinned
400 g Vegetable stock (Made up from a cube or a pot.)
15 g Olive oil
3 cloves, about 9 g Garlic
A sprig Fresh rosemary
A pinch Chilli flakes
2 slices, about 100 g Sourdough
Ingredient notes on the recipe page.

METHOD
1. Cook the chopped onion, carrot and celery in the oil over a low heat for 12 minutes, then add the garlic, rosemary and chilli flakes for a minute.
2. Add the tomatoes, stock and beans and simmer for 25 minutes. Crush a ladleful of beans against the side of the pan to thicken it.
3. Stir in the kale and cook for five minutes until tender. Season well.
4. Toast the sourdough, rub it with a cut garlic clove and serve alongside or under the stew.

Contains gluten cereals and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/white-bean-kale-stew-sourdough

AI-generated images illustrating the recipe.

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