Citric Acid Free Vegan Italian White Bean Stew

Total time50 min

Prep time15 min

Cook time35 min

Citric Acid Free Vegan Italian White Bean Stew

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Ingredients

4 servings

3 tbsp olive oil, plus more for drizzling
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, thinly sliced
2 medium carrots, peeled and diced
2 celery stalks, diced
½ tsp red pepper flakes
1 tsp dried oregano
1 tsp dried thyme
1 can (14 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups vegetable broth
1 parmesan rind (optional)
4 cups lacinato kale, stems removed and leaves roughly chopped
1 tbsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
crusty bread, for serving (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic, red pepper flakes, oregano, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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