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.
Servings: 4 people
- 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
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.
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.
Simply leave out the parmesan/pecorino to make this meal vegan.
You can also use gluten-free bread to make this meal gluten-free.