Italian Tomato Stew with Kale and Cannelini beans

Name: Italian Tomato Stew with Kale and Cannelini beans
Yield: 4 servings
Cuisine: British
Ingredients: 2 can (400 g) chopped tomatoes; 250 grams curly kale or savoy cabbage; 400 grams can Cannellini beans drained and rinsed; 8 shallots, peeled and finely sliced; 10 new potatoes (sliced); 1 stick celery (chopped); 1 carrot (chopped); 4 clove garlic, crushed; 75 ml red wine; 6 sun dried tomatoes (chopped); 1 pinch each parsely,coriander,thyme, oregano, paprika,salt and pepper; 5 tbsp extra virgin olive oil

marcus kielly @cook_9065661

I liked the original recipe, but tweaked it to add more tomatoey goodness, and to get a splash of wine in for deeper flavor

marcus kielly @cook_9065661

I liked the original recipe, but tweaked it to add more tomatoey goodness, and to get a splash of wine in for deeper flavor

Saved

Ingredients

4 servings

2 can (400 g)chopped tomatoes
250 gramscurly kale or savoy cabbage
400 gramscan Cannellini beans drained and rinsed
8shallots, peeled and finely sliced
10new potatoes (sliced)
1 stickcelery (chopped)
1carrot (chopped)
4 clovegarlic, crushed
75 mlred wine
6sun dried tomatoes (chopped)
1 pincheach parsely,coriander,thyme, oregano, paprika,salt and pepper
5 tbspextra virgin olive oil

Saved

Steps

1

Chop the vegetables
2

Saute the shallots in some olive oil
3

Add the celery and carrot and cook for a couple of minutes
4

Add the garlic and cook for a minute.
5

Add the wine and cook until it's reduced
6

Add potatoes, sundried tomatoes and tomato puree. Cook for a few minutes
7

Add herbs, then add chopped tomatoes and stock. Bring to a boil then reduce to simmer. Cook for about 10 minutes
8

Add the kale and beans, and cook for a further 5, or intil potatoes are tender
9

Serve with some crusty white bread