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Alright, don’t linger, let’s practice this italian tomato stew with kale and cannelini beans menu with 12 components which are undoubtedly easy to acquire, and we have to process them at the very least through 9 tips. You should expend a while on this, so the resulting food could be perfect.

Composition for Italian Tomato Stew with Kale and Cannelini beans:

1. Make ready 2 can (400 g) - chopped tomatoes
2. Take 250 grams - curly kale or savoy cabbage
3. Take 400 grams of can Cannellini beans drained and rinsed
4. Prepare 8 - shallots, peeled and finely sliced
5. Give 10 for new potatoes (sliced)
6. You need 1 stick - celery (chopped)
7. Require 1 carrot (chopped)
8. You need 4 clove for garlic, crushed
9. Need 75 ml - red wine
10. Give 6 - sun dried tomatoes (chopped)
11. Get 1 pinch of each parsely,coriander,thyme, oregano, paprika,salt and pepper
12. Need 5 tbsp for extra virgin olive oil

Italian Tomato Stew with Kale and Cannelini beans process:

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

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