Fit Friday: Real Simple’s Chunky Italian Vegetable Stew

I’m obsessed with magazine recipes. I’m constantly folding corners as I read through them in hopes of recreating some of the meals inside. That’s why I find such pleasure in finally executing these delicious dishes at home. One of my favorite stew recipes is from Real Simple Magazine. I’ve added it to our dinner repertoire. It’s really good and quite healthy. You can find the original recipe here.

Olive Oil
2 Leeks
2 Cloves of Garlic
1 Medium bunch of Kale (chopped, discarding the thick stems)
4 Cups of Chicken Stock (use Vegetable Stock for a vegetarian alternative)
2 15 oz. Cans of Cannellini
1 28 oz. Can of Diced Tomatoes
Parmesan Cheese
Salt & Pepper

1. Heat 2 tablespoons of the oil in a large pot over medium heat. Add leeks and garlic. Cook, stirring occasionally until soft (about 8 to 10 minutes).

2. Add kale and cook until wilted (about 2 to 3 minutes).

3. Add broth, beans, tomatoes (and their juices), 1 teaspoon salt, .5 teaspoon pepper and bring to a boil. Reduce heat and simmer, partially covered. Stir occasionally until thickened (about 20 to 30 minutes).

4. Stir parmesan.

5. Serve warm with a drizzle of olive oil. Sprinkle additional parmesan.

I hope this post will inspire to try it soon.

Shop soup/stew making essentials below:
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