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Chunky Italian Vegetable Stew

Chunky Italian Vegetable Stew
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Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.
  2. Add the broth, beans, tomatoes (and their juices), 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes. Stir in the Parmesan.
  3. Tear the toasted bread into large pieces and drizzle with 2 tablespoons of the oil.
  4. Serve warm topped with the bread. Drizzle with the remaining 2 tablespoons of oil and sprinkle with additional Parmesan.
By March, 2014

Nutritional Information

  • Per Serving
  • Calories 443
  • Fat 17g
  • Sat Fat 3g
  • Cholesterol 3mg
  • Sodium 1,290mg
  • Protein 18g
  • Carbohydrate 61g
  • Sugar 9g
  • Fiber 12g
  • Iron 8mg
  • Calcium 384mg
What does this mean? See Nutrition 101 .

Quick Tip

Butter Beans
Corona beans are large white beans with a deliciously creamy texture. Butter beans are slightly smaller but equally good.

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