The finished recipe. White Bean and Kale Stew with SourdoughIngredients 1 to 6. 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, tinnedIngredients 7 to 12. 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 SourdoughStep 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.Step 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.Step 3. Stir in the kale and cook for five minutes until tender. Season well.Step 4. Toast the sourdough, rub it with a cut garlic clove and serve alongside or under the stew.
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