Tomato Kale and White Bean Stew with Crispy Bread

organic-center.org

Bonnie

Extra virgin olive oil

4 medium carrots, scrubbed clean and ½-inch dice

4 celery ribs, ¼-inch dice

1 small yellow onion, ¼-inch dice

1 tbsp. finely minced rosemary

3 garlic cloves, grated or finely minced

Kosher salt, to taste

Freshly cracked black pepper, to taste

1 bay leaf

28-ounce can Muir Glen Organic diced tomatoes

4 cups chicken or vegetable stock, low sodium

2 cans cannellini beans, drained and rinsed

1 parmesan rind (optional)

2 bunch dino kale, stems removed and roughy chopped

Freshly grated parmesan, for serving

Rustic boule or baguette, toasted

Directions at organic-center.org

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