dinner recipe · #03391
Tuscan-Style Tomato Kale Rosemary Edamame 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 ozEdamame
- 4 cupsVegetable Broth
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 6 ozWatercress
- 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. Thaw the Edamame if frozen and pat it dry. Chop the Yellow Onion, mince the Garlic, cut the Watercress into bite-size pieces, and prepare the Tomato Sauce, Kale, Rosemary.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Garlic, Watercress, and Tomato Sauce, Kale, Rosemary with the Table Salt for 6 minutes.
- Add the Edamame 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
- 12.2 g
- Carbohydrates
- 16 g
- Fat
- 7.1 g
- Fiber
- 7 g
- Sodium
- 770.3 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Soybeans
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.