This simple and hearty stew will comfortably warm your entire family.
56 ounces organic diced tomatoes
1 quart organic vegetable stock
16 ounces organic cannellini, red kidney, or garbanzo beans
3 or 4 organic carrots, peeled and sliced on the bias into 1/4-inch thick pieces
3 or 4 organic celery stalks, sliced on the bias into 1/4-inch thick pieces
4 organic new or thin-skinned potatoes, quartered
Half a white or yellow onion, sliced
3 cups trimmed organic kale or Swiss chard
2 teaspoons salt (more to taste)
1 teaspoon freshly ground black pepper (more to taste)
Dash cayenne pepper (optional)
Parmigiano-Reggiano cheese, grated (optional garnish)
Add all ingredients except cheese into a Dutch oven or stock pot. Bring to a boil. Reduce heat to low and cover, simmering until vegetables are cooked to desired doneness, about 1 hour.
Garnish with grated cheese if you wish. Serves 4.