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Tuscan Veggie and White Bean Stew

Inspired by Tuscan ribollita, this comforting stew is thickened with leftover bread and features wallet-friendly beans and kale.

Serves 6
Ready in 265 mins
Prep time 15 mins
Cooking time 250 mins
391 calories per serving


> 2 carrots
> 2 stalks celery
> 1 medium leek
> 2 tbsp olive oil
> 2 cloves garlic, peeled and smashed
> 2 tsp fresh thyme
> 4 cups packed chopped fresh kale
> 3 cups vegetable broth
> 2 cups torn stale crusty bread
> 2 (15.5 oz) cans cannellini beans, drained and rinsed
> 1/4 cup shaved Parmesan 


Chop the carrots and celery. Chop the leek and thoroughly soak and rinse in a bowl of water to remove grit.
In a 12-inch skillet, heat the oil on medium. Add the leek, carrots, celery, garlic, and thyme. Cook 8 min., until leeks are tender, stirring occasionally. Transfer to slow cooker bowl.
To slow cooker bowl, add the kale, broth, bread, and beans. Season with salt and pepper. Cover and cook on high 3–4 hours, until bread has completely fallen apart. Serve topped with the Parmesan.

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