Marry Me Tuscan Bean Stew

with Ciabatta Toast

Allergens: Wheat, Soy, Milk

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Veggie Stock Concentrate

    1 unit

  • Chickpeas

    1 unit

  • Ciabatta

    1 unit

  • Sun-Dried Tomato Paste

    1 ounce

  • Cannellini Beans

    1 unit

  • Kale

    4 ounce

  • Cream Cheese

    6 tablespoon

  • Lemon

    1 unit

  • Parmesan Cheese Block

    1 unit

  • Tuscan Heat Spice

    ½ tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • Drain chickpeas and cannellini beans. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Zest and quarter lemon. Grate Parmesan over a small bowl.
2

  • Heat a drizzle of oil in a large pot over medium-high heat. Add half the Tuscan Heat Spice (all for 4 servings); cook, stirring, until fragrant, 30-60 seconds.

  • Add chickpeas, cannellini beans, kale, garlic powder, stock concentrate, ½ cup water (1 cup for 4), a big pinch of salt, and pepper; cook, stirring, until well combined, 3-4 minutes.

  • Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and tender and stew has thickened slightly, 7-9 minutes. Stir in sun-dried tomato paste and a pinch of lemon zest; taste and season with salt and pepper if desired. TIP: Gently mash the beans to help thicken the stew; add splashes of water if it gets too thick!

 

3

  • While stew cooks, halve and toast ciabatta. Drizzle with olive oil; season lightly with salt and pepper.

4

  • When stew is done, turn off heat and stir in cream cheese, half the Parmesan, and a squeeze of lemon juice until fully combined.

  • Divide stew between shallow bowls. Top with remaining Parmesan and pepper. Serve with ciabatta toast and remaining lemon wedges on the side.