Tuscan White Bean & Vegetable Stew

Ingredients

• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon black pepper
• 1 bay leaf
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• 2 tablespoons olive oil, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Add the cannellini beans, diced tomatoes (with juices), carrots, celery, onion, garlic, Italian seasoning, salt, pepper, bay leaf, and vegetable broth to a 4-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours), until the vegetables are very tender.
3. Remove the bay leaf. Stir in the chopped kale and let it wilt into the hot stew for 5-10 minutes.
4. Taste and adjust seasoning with more salt and pepper if needed.
5. Ladle into bowls, drizzle with a little olive oil, and finish with chopped fresh parsley. Serve with crusty bread if desired.