dinner recipe · #03331
Tuscan-Style Tomato Kale Rosemary Kidney Bean Stew
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 63 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep18 min
Cook45 min
Inactive0 min
Total63 min
Ingredients
- 16 ozCanned Kidney Beans
- 4 cupsVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 6 ozCollard Greens
- 1½ cupsTomato Sauce
- 8 ozKale
- 1 tspRosemary
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion, mince the Garlic, cut the Collard Greens into bite-size pieces, and prepare the Tomato Sauce, Kale, Rosemary.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Collard Greens, and Tomato Sauce, Kale, Rosemary with the Table Salt for 6 minutes.
- Add the Canned Kidney Beans and Vegetable Broth. Bring to a gentle boil, reduce the heat, and simmer for about 39 minutes until the vegetables and any grain are tender and the stew is thickened.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9.4 g
- Carbohydrates
- 26.7 g
- Fat
- 4.1 g
- Fiber
- 8.3 g
- Sodium
- 933.6 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.