A Tuscan-inspired stew of white beans, kale, and tomatoes simmered with garlic and rosemary. A fiber-rich, plant-based comfort food.
Heat olive oil in a large pot over medium heat. Add diced onion and cook 4 minutes.
Add garlic and rosemary. Cook 1 minute until fragrant.
Add diced tomatoes, tomato paste, and chicken broth. Bring to a simmer.
Stir in drained white beans. Cook 15 minutes.
Add chopped kale and cook 5 minutes until wilted and tender.
Season with salt, pepper, and a drizzle of olive oil.
Serve in bowls with a sprinkle of parmesan if desired.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.