One-Pot Tuscan White Bean Stew

Cass Grimm

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced ($0.69)

¼ teaspoon red pepper flakes

1 can (14.5 ounces) diced tomatoes ($0.98)

4 cups low-sodium vegetable broth ($1.99)

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 cup dried chickpea pasta, shells ($2.95)

1 can (15 ounces) white beans, drained ($0.89)

1 bunch lacinato kale, stems removed, roughly chopped ($2.49)

Toasted bread and shaved vegetarian parmesan to serve, optional ($1.99+ $2.99)

Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 2 minutes. Add diced tomatoes (with juice) and continue cooking for an additional 2 minutes. Add vegetable broth, salt, pepper, and pasta. Bring to a simmer and cook until pasta is tender, about 10 minutes. Add white beans and kale and stir to wilt. Serve with toasted bread and garnish with parmesan cheese.

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