About the Dish

  • Garlic

    Garlic

  • White Cooking Wine

    White Cooking Wine

  • Tuscan Seasoning Blend

    Tuscan Seasoning Blend

  • Diced Tomato

    Diced Tomato

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • White Beans

    White Beans

  • Oregano

    Oregano

  • Multigrain Roll

    Multigrain Roll

  • Kale

    Kale

  • Lemon

    Lemon

METHOD

1
MISE EN PLACE • Heat oven to 350° F. • Peel and mince garlic. • Dice potatoes. • Rinse and drain beans. • Pick and finely chop oregano leaves • Discard kale stems. Finely chop kale leaves. • Cut lemon into wedges.
2
Place a saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add garlic and cook, stirring, until fragrant, 1 minute.
3
Add cooking wine, Tuscan spice blend and tomatoes. Cook, stirring, 1-2 minutes.
4
Add bouillon cube, potato and 4 cups water. Bring to a boil, stirring occasionally to dissolve bouillon cube.
5
Add white beans and oregano. Reduce heat to low, and simmer 10 minutes.
6
While stew is simmering, bake rolls until warmed through, about 10 minutes.
7
• Stir kale and 1 teaspoon olive oil into stew. Season to taste with kosher salt and black pepper. • Simmer until kale is wilted.
8
Divide stew between 2 bowls. Serve with multigrain roll and lemon wedges, and enjoy!

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