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Bean & Kale Stew with Pangrattato (crunchy bread)

This one-pot Italian-style stew is definitely a hearty winter warmer for the whole family, full of nutritious vegetables and topped with crunchy, garlicky sourdough bread.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: one-pot, stew, vegetarian
Servings: 4 people
Calories: 555kcal
Author: May Shelton

Ingredients

  • 5 tbsp olive oil (2 for the stew, 3 for the panagrattato)
  • 2 brown onions - finely chopped
  • 3 celery sticks - diced
  • 3 carrots - diced
  • 6 cloves garlic (4 for the stew, 2 for the panagrattato)
  • 2 tbsp rosemary leaves - finely chopped
  • 2 sprigs rosemary
  • 2 tbsp quinoa (I use white quinoa, but red would work too)
  • 1 15 oz can cannellini beans - drained and rinsed
  • 1 15 oz can red kidney beans - drained and rinsed
  • 2 15 oz cans chopped tomatoes
  • 1/2 bunch kale leaves - roughly torn, no stalks
  • 2 cups water or vegetable stock
  • 2 tbsp parsley - chopped
  • 6 oz day-old sourdough bread - roughly torn
  • salt to taste
  • finely grated parmesan or pecorino, to serve

Instructions

Stew

  • Heat 2 tbsp olive oil over medium heat in a large, wide cooking pot.
  • Add onion, celery, carrot, 4 crushed garlic cloves, and chopped rosemary. Cook for 7 minutes, stirring often.
  • Stir in beans, tomatoes, quinoa and water (or vegetable stock). Bring to a boil, season (if you wish) and reduce to a simmer for 10 minutes on medium to low heat.
  • Stir in torn kale in batches and cook on medium heat for 5 minutes or until wilted. Stir regularly.
    bean and kale stew in pot

Panagrattato

  • While the stew is simmering, heat remaining olive oil in a large frying pan.
  • Add 2 crushed garlic cloves, rosemary sprigs and parsley. Cook for about a minute to bring out the flavors.
  • Add torn bread. Toss lightly and cook for about 5 minutes or until golden and crunchy.
  • Scatter panagrattato and parmesan over stew to serve.
    bean and kale strew with pangrattato

Notes

Simply leave out the parmesan/pecorino to make this meal vegan.
You can also use gluten-free bread to make this meal gluten-free.