Soups and stews are my wintertime go-tos. I love being able to make a meal and enjoy it again later after the flavors have integrated. Soups and stews fit that bill perfectly.
Today’s recipe, Tuscan White Bean Stew with Breadcrumb Topping, is warm and savory, but I especially enjoyed the crunch of the breadcrumb topping. I used Great Harvest Multigrain Sourdough bread, but of course you could use any type of bread that suits you, including gluten-free bread. If you are vegan, you can omit the butter and Parmesan cheese.
Because I don’t have a shallow Dutch oven, I transferred the stew into a baking dish in order to broil the topping. It worked out quite well. When I reheated the leftovers in the oven the following day, the consistency was less like a stew and more like a casserole. Both times we ate it, it tasted great.
I found this recipe in Vegetarian Times.
Tuscan Kale and White Bean Stew with Breadcrumb Topping
30 minutes or fewer
- 1 cup fresh breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 Tbs. plus 2 tsp. olive oil, divided
- 1 Tbs. unsalted butter
- 8 oz. cremini mushrooms, quartered (2 cups) (I substituted shiitakes.)
- 3 cloves garlic, minced (1 Tbs.)
- 2 bunches Tuscan kale, stemmed, torn into bite-size pieces (8 cups)
- 1 15.5-oz. can white beans, rinsed and drained
- 1 cup low-sodium vegetable broth
- 2 tsp. lemon juice
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