Tuscan White Beans (Print Version)
# Ingredients:
01 -
3 cans of cannellini beans (15 oz each), rinsed after draining.
02 -
1 finely chopped yellow onion.
03 -
4 minced garlic cloves.
04 -
2 tablespoons of olive oil.
05 -
2 peeled and chopped large carrots.
06 -
1 stalk of celery, diced.
07 -
⅓ cup of dry white wine (like pinot grigio).
08 -
2 cups of kale, chopped and de-stemmed.
09 -
Vegetable broth, 2½-4 cups depending on your preference.
10 -
1 tablespoon of tomato paste.
11 -
1 teaspoon of salt.
12 -
¼ teaspoon of black pepper.
13 -
¼ teaspoon of chili flakes.
14 -
¼ teaspoon of Italian seasoning.
15 -
2 bay leaves.
16 -
1 teaspoon of dried thyme.
17 -
½ teaspoon of dried oregano.
# Instructions:
01 -
Warm up the oil in a big pot. Stir the onion around until it turns golden.
02 -
Toss in the carrots, garlic, and celery. Let them cook for about 10 minutes, stirring often, until soft and slightly caramelized.
03 -
Add the wine and stir as it cooks down until most of it evaporates. This takes about 5-7 minutes.
04 -
Throw in everything else, except the kale. Bring it to a boil, then lower the heat and let it simmer with the lid on for 15 minutes.
05 -
Take out the bay leaves first. Blend about 2½-3 cups until smooth and pour it back into the pot.
06 -
Stir in the kale and simmer until it softens. Taste it and tweak the seasoning with more pepper, salt, or even a splash of lemon juice if you like.
# Notes:
01 -
Start with less broth, and add more later if you like it thinner.
02 -
Skip the wine if you want and it'll still taste great!